Brasserie Flo is an ideal restaurant for a very special occasion! The food is fantastic, the establishment is comfortable, and most of all, the service is truly excellent by anyone’s standards, even those who are accustomed to fine dining establishments in Europe and North America.

My date and I sat at a table out on the terrace, which is a great place to be on a warm summer night. At first I could hear traffic from Third Ring Road, but I stopped noticing it as soon as I opened the menu and was blown away. It really wasn’t an issue for the rest of the evening, especially as it got later. I don’t know if this was intended by the designer, but the red glow from the large neon sign made for a very pleasant ambience. I noticed that the interior dining space is a bit chilly, which during a Beijing summer, is actually perfect for someone wearing a blazer or a jacket. If you will dine indoors, dress up.

The food itself was quite good. I ordered the Australian scallops, while my date ordered the vegetable terrine, both of which were prepared and artfully presented. We both ordered the lamb filet, which also was quite good. We thought we were full and did not order dessert, but fortunately Bertrand, the executive chef, insisted that we try a selection of sorbets: yogurt, pear, and licorice. The licorice sherbet was especially innovative, and was the perfect bookend to the rest of the meal. Bravo, Bertrand!

Obviously, the staff were friendly and helpful throughout the evening as one would expect. More than this, though, they struck the perfect balance of being attentive without being overbearing. At no point did I ever actually have to call for a waiter, but at the same time, neither was anyone constantly hovering around the table. My date had been to Maison Boulud and was unimpressed by the service. She said that of the two, she would prefer to return here in the future. This is a restaurant that truly raises the bar for service in Beijing. Kudos to whoever is in charge of developing the staff at Brasserie Flo!

Overall, it was a superb evening. I’d recommend Brasserie Flo to anyone who is looking to enjoy an extraordinary dining experience in Beijing.

We ordered a big plate of seafood, it was fresh et very well served.
The steak Tartare was good, although I prefer it to be cut by hand rather than the machine.

Service is excellent.

Will come back !

Incredible food and service! I've always known Brasserie Flo to be a classic fine dining restaurant in Beijing, and finally gave it a try. The menu is dedicated to some of the finest fish dishes I've ever had. The 138RMB for 4 course dinner (soup, starter, main course and dessert) is an excellent value for food quality and quantity.

Staff is amazing, professional, fast and polite, they great you with a bonjour monsieur!!
Dishes lead you directly to a real Parisian brasserie, only authentic French food, fresh and tasty.
I also saw some enormous seafood plate, it looks incredibly fresh and delicious, next time I will definitely try some oyster and crab.
The wine selection is impressive, they have a lot of choice, some are a great value like our ‘Laforet pinot noir’ it was just excellent.
I’m definitely charmed by this restaurant and I’ll be back.
Highly recommended of course!!

FLO is by far my *favourite* French restaurant in the Beijing area. The food is excellent--well prepared, high quality and really authentic. Chef Bertrand has an amazing sense of flavor and doesn't over or underwhelm his dishes. I have eaten here scores of times and have never tasted anything bad. The service is excellent, staff knowledegable and most importantly they make you feel like you are in Paris with simple French like "Bonsoir". High standards all around-- Best in class

Last but not least, the seafood plateau is very genuine and the oysters are very fresh. We will try their business lunch soon since it sound irresistible - 78 RMB for two courses.

I am a regular at this place especially when we have to entertain guests from Europe.
The cheese served is always so good.
Great wine selection and the food is fresh and good.
They also have good desserts.

The weekday business set lunch (RMB 78) is such an excellent deal. I think it used to be RMB 68, it lists 68 on the website so it must have increased recently but it's still a good value.

Service was smooth. Especially in this weather, you must sit out on the beautiful terrace. I felt like I wasn't even in China.

I split a combination dessert platter between me and a friend. Everything was delicious and perfectly presented but the pistachio ice cream really stood out. It was jaw droppingly good. Hands down the best pistachio ice cream I've had in my life.

Brasserie Flo is the only restaurant in Beijing that feels Parisian, decorated in art deco that makes you feel like you are in a luxury train headed for grand ole Paris. Brasserie wants to lift your spirits to a Brasserie level. Their method is based on the principle of interaction between the chef and diners.
The chef and managers are trained in the Paris kitchen and work both in the front of house and in the kitchen, so that the managers know the difficulties chefs endure and vice versa. The staff are given each week the chance to taste the food so that they know what to recommend to the diners, and with a 50% returning customer base, the staff are even trained to remember their clienteles preferences: from which candles on guest prefers set to which customer wants coffee before the meal. They are even given pop quizzes on the subject.
It’s the little things that give Brasserie its charm, though the food and drink do help. In Brasserie spirit, the portions are large yet traditional French cuisine, and they rotate their menu every two to three days to offer variety and even add items if suggested by the customers, and these are the dishes I recommend to you.
Do try and over indulge on the fine brown bread served with tuna pâté, and the warm large whole wheat and round white breads. They are the crustiest and crunchiest bread in Beijing, and very authentic French bread.
First and foremost, the Terrine de foie gras "Rougié" au naturel et chutney de pommes vertes - Home-made "Rougié" goose liver terrine served with spiced green apple chutney and fresh salad is the most magnificent pâté we have ever tasted, not just in China, but in Australia and the USA. Very rich, thick and served with balsamic and sweet apples, the flavors literally fall in the mouth. It is a dish so exquisite that I will remember it eternally and lust after it in my dreams.
The Soupe de poissons des pêcheurs - Traditional Marseille fish soup with rouille sauce, garlic crouton and shredded cheese is made from a very old recipe, and buttery and creamy. The blended fish is not overpowering and the process of first topping dried brochette with cheese and mustard and then dipping it into the soup is very enjoyable and gives it a sweet tinge.
The Crème de champignons et truffle noir - Fresh piquant mushroom soup with sautéed shimeji, mushroom Duxelle and black truffle is light and runny rather than creamy, but has an intense mushroom flavor, and still manages to be hearty and perfect for winter without bloating you up before the main courses. The deep well like soup spoons only make it more difficult to stop eating it.

The Les escargots façon Bourgogne - Snails Burgundy style with butter and garlic is also quite sophisticated in taste, yet a unique twist to the traditional version. The texture is a nice medium, not too rubbery or slimy, and it is drizzled with basil and olive oil sauce that transforms it into a Mediterranean style dish.

The Chateau les vailees 2005 (White) Bordeaux, is very light and slightly fruity with a mixture of Sauvignon Blanc and blends well with these dishes. White Bordeaux is quite rare, and is well worth a try.
When served the main courses due indulge in the Corbieres Château de Treviac.2006 (Red), a very dark red wine with hints of berry and wood. It is an excellent French wine, and sends the notion that French wines have fizzled out, straight out the door. A medium taste and tannin it will not make one pucker with its heaviness, and compliments both fish and meat.
The Dos de cabillaud poêlé, brandade de morue sauce tomate au basilica - Pan-seared cod fish on salted cod fish mixed with mashed potatoes and herbs, truffle, tomato-basil sauce is superb. Light and fluffy it renders images of cotton balls but is cooked to perfection with light dill and even seafood haters will love it. The tomato sauce adds a nice sweet touch to this Samoyed color dish, and is a very playful main course.

The Carré d’agneau rôti au thym et à l’ail, un bon jus, tian de legumes - slowly-cooked and roasted New Zealand lamb rack with thyme-garlic, rosemary sauce and tian of vegetables is recommended by the chef, and is nicely tender with a side of scrumptiously garlic roast potatoes, excellent grilled capsicum and egg plant, and gravy lamb sauce, though it has slightly too much gristle.

To finish the meal experiment with their fusion teas and unique coffees, or better yet the sweet fruit dessert wine, Bordeaux-Sanite-croix-Du-mont 2005 (Sweet wine), they offer and definitely try the Fondant au chocolat et glace reglisse - "Valrhona Manjari of Madagascar" chocolate fondant on orange peel semi-confit with licorice ice cream. A small chocolate cake that explodes a river of chocolate sauce when cut into. It is the best version of Chocolate lava cake I have yet had, and the side of candied orange, licorice ice cream and raspberry sorbet makes it absolutely divine.

The Croustillant de crème vanille aux fraises, sorbet citron basilica - Crispy vanilla custard cream with Strawberry, lemon and basil sherbet is not what you may expect, and is sweet and spongy, thicker like a cheese cake and served with a good flaky pastry. At the end, expect a complimentary basket of Madeleins, plump and doughy - they are irresistible, and two small creamy mousse-like chocolate truffles, they will swirl in your mouth.

Brasserie Flo is ce magnifique, a truly delightful experience – luxury train style!

Was in Sanlitun and decided I'd try this place out. Got there at 9pm and there were still a few people eating.

Had a terrine started, scallop main and then a selection of their ice creams and sorbets for dessert. The chef came out to tell us about his home made ice creams (indeed delicious and interesting flavours! rhubarb and basil)he also offered us a coffee or tea.

All I can say was we were so satisfied that we went back 2 days later.

The manager recognised us the 2nd time and payed us special attention. We sat on the romantic terrace (just beautiful) and had another great meal. Once again we were offered coffee or tea.

Will be going again soon!