2011 Nov 29 Last Orders: Ignace Lecleir, General Manager of Temple
“Last Orders” is a regular magazine column in which we ask noteworthy Beijingers to imagine their final meal before leaving the city for good. This month’s host: Ignace Lecleir, general manager at Temple Restaurant Beijing (TRB).
The venue
Preferably, the feast would begin at 11am in the morning, if not at dawn, and last all the way until midnight. I’d want to have the focus on the Chinese cuisine I’ve grown to love over the years. The menu will contain a selection of Chinese and Western dishes that would awaken my taste memory. I’d like to have my entire team, some friends and family to join me. The venue of my choice will be Temple Restaurant Beijing, where I’m currently working.
The starters
I’d have xiangchun taoren doufusi (香椿桃仁豆腐丝), a cold tofu dish with Chinese mahogany leaves and walnuts from Jin Mian Xiang (晋 面香), a local Chinese restaurant specializing in Shanxi cuisine. I’d also choose chorizo sausage tapas from Jordi Valles at Agua, and soup dumplings from Din Tai Fung.
The main courses
I'd love to have the hotpot from Hongyuan Nanmen Hot Pot (宏源南门涮肉), which is located nearby Ritan Park. They have a secret sauce that is immensely delicious. Also the Peking duck from Made in China at the Grand Hyatt, the DB Burgers from Maison Boulud and, last but not least, a small taste of donkey sandwich.
The desserts
Mango ice from Din Tai Fung and basi pingguo from Da Dong – that traditional candy- coated apple dessert that Beijingers love.
Something from your own restaurant?
We’ve had a lot of fun with the tastings so far. My two choices for this one will be foie gras with lobster and oxtail tortellini.
The drinks
Lots of champagne, because you can never have enough, followed by a nice selection of Burgundy and Bordeaux wines.
The music
I’d like our team to select the music. They have great taste in music and know how to create the right atmosphere and bring magic.
TRB is currently in its "soft opening" phase and open for dinner Monday to Saturday. At present, reservations are essential: call 8400 2232 or email meet@temple-restaurant.come to book a table.
Click here to see the November issue of the Beijinger in full.
Photos: Judy Zhou
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