With the change of season, Chef de Cuisine Guillaume Galliot at French restaurant Jaan (家安法餐厅)inside Raffles is introducing a new menu.

The restaurant's menu is revamped every quarter and grilled foie gras, crepes, asparagus, John Dory fish, baby carrots, artichokes and beans are examples of the new offerings. New meat dishes include French duck and wagyu beef.

The menu is simple, and easy to navigate. There are just 7 starters, 3 soups, 4 fish dishes, 4 meats, and 6 desserts. But each dish showcases a lot of the chef's effort.

For example, the same plate of wagyu beef is cooked and served in three ways: panfried, hand-cooked and braised. Even the potato side dish is prepared in three ways: light-mashed, fresh fried, and as gnocchi.

Foie gras is normally prepared in terrine, or pan-fried. But here it is grilled. A very traditional dish, the salad nicoise, is served with a difference, with ice cream and tempura.

Low-poached lobster with spicy stock and spring vegetables is a must-try. It has a juicy, natural, and original flavor.

The meats, and some vegetables, are imported from Australia, and the duck is flown in from France.

It costs 400-500 yuan per person for a la carte.

A formal six-course set dinner is priced at 788 yuan per person, excluding wine. It costs an extra 200 yuan if you want to pair your six courses with different wines.

And there is huge selection including up to 700 wines from the world.

The restaurant is divided into a dining area, and a bar area. The springy wooden floor in the middle later becomes a dancing hot spot.

There is plenty of space and much room for flexible arrangement of the tables in case of an event.

Lunch is from noon-2pm, Monday-Friday. Dinner 6:30-10pm, Monday-Sunday. 1/F Raffles Hotel, 33 East Chang'an Avenue. 6526-3388 ext 4186. 北京莱福士饭店一层，东长安街33号

Story by Ye Jun & photos by Guo Yingguang

(China Daily 05/10/2008 page7)