A New Flavor in an Ancient Temple: TRB Hutong's New Head Chef's Philosophy of Fusion

🏯Located within the 600-year-old Songzhu Temple, east of the Forbidden City, TRB Hutong has always been a landmark for French cuisine in Beijing. The arrival of new Head Chef Lucas Garigliano has brought a revolution in taste to this Michelin-starred establishment—the sunshine of Barcelona, the rigor of Paris, and the spirit of the East collide under the ancient temple's beams, creating surprising sparks. 👨🏻‍🍳Chef Lucas, a Spanish chef with a rich resume, excels at infusing French cuisine with an Eastern soul. The appetizers are a declaration of this philosophy: Scallions envelop the richness of red pepper and almond sauce; Shaoxing rice wine subtly tempers the wildness of morels; and 5J Iberico ham is lightly adorned with cherry tomatoes, balancing saltiness and sweetness perfectly. 🍐The "Foie Gras" demonstrates even more ingenuity—the richness of Sauternes-marinated foie gras is buoyed by the sweet and sour lightness of pear sauce, a balancing act on the tongue. 🫛The "Green Pea" dish is full of surprises, showcasing the chef's fusion philosophy—the smoky flavor of char-grilled peas crashes into the smooth embrace of a 5J Iberico ham broth-steamed egg, topped with a trio of salty caviar, refreshing mint oil, and spring onion. 🦞The "Scarlet Prawn" boldly employs green curry, the spice of which, instead of masking the sweetness of the shrimp, is lifted by the earthy aroma of parsnip purée. The crispness of spring bamboo shoots intertwines with the glutinous texture of tapioca pearls, while roasted cashew nuts add a touch of richness. 🐟Seafood lovers shouldn't miss the "Golden Snapper." The charcoal fire gives the fish skin a crispy armor, while the flesh inside remains buttery and smooth. A morel stuffing and lemon pesto complete the triple play of umami. 🥩The meat-focused "M9 Wagyu Beef" is a testament to the chef's mastery of time. The 15-day dry-aged beef is infused with the mellow aroma of Shaoxing rice wine. The caramelized sweetness of black garlic sauce and the crispness of char-grilled Shanghai bok choy make for an intoxicating bite. 🌿After the main course, the "Grape Sorbet" features kiwi sorbet on a bed of green apple slices, sprinkled with pine nuts. The aroma of mint is like a gentle breeze, paving the way for the dessert. 🌷The final "Fleeting Beauty" dessert is a feast for both the eyes and the palate. The sweet and sour notes of fresh berries are cradled by white chocolate flowers, while rosemary essential oil diffuses a herbal fragrance across the plate, evoking a blooming garden. 🥂The sommelier has carefully curated a wine list for the entire menu, from the classic pairing of foie gras with sweet wine to the rich harmony of Wagyu beef with red wine, each course's complexity is subtly enhanced. ✨As the sun sets and the shadows lengthen, the light softens between the pillars of the ancient temple courtyard. Chef Lucas, with the boldness he learned in the Mediterranean and the precision he honed in Paris, transforms Eastern symbols like scallions, Shaoxing rice wine, and green curry into the finishing touches on a French culinary canvas. True fusion is not simply piling up elements, but allowing each flavor to shine in its most fitting place. 📍TRB Hutong Address: No. 23, Sha Tan North Street, Dongcheng District, Beijing, inside Zhi Zhu Temple