NUO Sunday Brunch with Chef Xavier Isabal
For F one Sunday Sd only, l Michelin-starred guest chef Xavier Isabel will be helming a bespoke NUO Sunday Brunch takeover, presenting a Bayonne ham, imported oysters and foie gras in a range of delectable dishes.
Born and raised in the Bayonne region of southwest France, Chef Isabal has created a modern take on the local Basque cooking style, and his family
restaurant has been awarded Michelin stars for 47 years running. Chef Ch f Isabal I b l will ill be b presenting ti some this exclusive Sunday Brunch at N’Joy All-Day Dining on November 12. The meal will include the famous Bayonne ham which is from “Cochon du Sud Ouest” (pigs from the southwest of France). The ham is made with 100 percent natural Salies-de-Béarn salt taken from natural mountain springs in the region.
Along with Chef Isabel’s delicaci cies, N’Joy will be presenting its own master ma class of global gourmet tastes Try fresh imported lobster and scampi on ice, ic live-cooked New Zealand mussels en cocotte, freshly-shucked Fine de Claire C oysters, pan-seared Louie foie 2017, 2017 superior oscietra - the “King of Caviar.” Cav They will also have whole fresh tuna on the sashimi station every Sunday and unlimited pours of four kinds of premium prem champagne.
Playing P on the word enjoy, N’Joy at NUO Hotel Beijing offers international all-day dining, where guests can enjoy lunch and dinner from NUO’s culinary team of world-class chefs from several countries. At over 800 square meters, N’Joy owns Beijing’s largest hotel restaurant buffet counter and open kitchen and has two private dining rooms. Guests at N’Joy can embark on an international culinary journey inspired by the voyages of Zheng He, a Chinese mariner who commanded an armada of and explore the Indian Ocean.
N’Joy’s open kitchens use fresh ingredients in from NUO’s own Green Farm and are all designed for the drama and an theater showcasing of the chefs’ dazzling skills. N’Joy also features an expansive ex patio for alfresco dining.
Top: The interior of N’Joy at Nuo Hotel Beijing; Bottom: Chef Xavier Isabal Courtesy of Nuo Hotel Beijing