NUO Sun­day Brunch with Chef Xavier Is­a­bal

Global Times – Metro Beijing - - ENTERPRISE -

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

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