"Bistrot B" at the Rosewood Beijing is helmed by Chef Jarrod Verbiak, a one-time protege of the world-renowned chef Daniel Boulud. Naturally, the standard of the food is stellar.
"Baked Alaska" stands out for its core of refreshing passionfruit and raspberry sorbet. The light tartness of it rounded off deliciously by the thin layer of sweet meringue and soft, buttery pastry. Continuing the theme of summer (although we have slipped into early autumn) was the use of the naturally green Chartreuse Verte to flambé it. This French liqueur is supposedly made from over 130 types of plants and flowers - yes, I googled that 🤓
A gorgeous and delectable dessert for sure.