2017年8月，由滬上知名品牌Bar Rouge的幕後團隊全力打造的全新法式美食酒廊InfraRouge於北京三里屯太古里正式揭幕。作為Bar Rouge的姊妹品牌，InfraRouge融合時尚、新潮酒吧文化、精緻美食為一身。

August of 2017, Beijing』s Sanlitun welcomes the grand opening of InfraRouge, a sister brand of the prominent Shanghai-based nightlife brand Bar Rouge.

InfraRouge的行政總廚Abdelhak Bourenane來自法國東北部最美的地方——阿爾薩斯，在美食領域擁有超過25年的豐富經驗，曾在法國，英國，美國，卡達和馬來西亞等多個國家的米其林星級餐廳工作。從1988年開始了他的職業生涯，並且在不同國家的多家酒店餐廳和米其林星級餐廳擔任廚師。他樂於用新鮮、美味的食物博得顧客的歡心，更善於將各種原料和香料融入到他的菜肴之中。檸檬是他最喜歡的食材，因為它顏色鮮艷，並且擁有令人興奮的味道。

InfraRouge』s Executive Chef Abdelhak BouRenane hails from the beautiful Alsace region of northeastern France. He has more than 25 years of experience in the kitchen and has worked in Michelin-starred restaurants in France, the US, the UK, Qatar, and Malaysia. He became a chef in 1988 and since then he has worked in a number of hotels and Michelin-starred restaurants. He delights in combining different ingredients and flavours to create exciting new dishes. His favourite ingredientis lemon because of its bright colour and fresh taste.

This Spring Restaurant Week

InfraRouge Present

這次的春季餐廳周

InfraRouge呈現

Lunch menu￥138

Starter開胃菜（三選一）

Eggplantterrine, mozzarella, sun dry tomato, balsamic vinegar, lemon

茄肉特令伴水牛芝士，風乾蕃茄，黑醋，檸檬

Chesnuts veloute, parmahamchips

板栗濃湯,香脆帕爾馬火腿

Pumkinsoup, redchilioil, creamy Parmesan

南瓜湯，紅辣椒油，奶油巴馬臣芝士

Main course主菜（三選一）

Black Cod Brandade, caper sauce,

fennel, crispy potato

黑背銀鱈魚土豆糊，水瓜柳汁，茴香，香脆土豆

Halibut, oystermushroom,

white winegravy, thyme

大西洋比目魚，蚝菇，白葡萄酒汁，百里香

Australian beef short ribsboneless,

slow cooking 62.5 degrees

Frysemoulina cube,

redcapsicum sauce, redoinon

澳洲去骨牛小排，低溫慢烤62.5度

油炸玉米方塊,紅甜椒汁，紅洋蔥

Dessert甜品（三選一）

Red fruit, yoghourt, french maringue

蛋白餅,酸奶，紅色水果醬

Parfait coffee, hot chocolate honey sauce

咖啡帕妃，熱蜂蜜巧克力醬

Tatine apple, warmed cinamon

syrup *langue de chat *

蘋果塔, 溫熱玉桂糖漿，法式酥脆餅

DINNER SET MENU￥278

晚餐套餐

Starter 開胃菜（三選一）

Lobster Veloute, Lemongrass

龍蝦濃湯,檸檬草

Soft Egg / arugula, herbs, black truffle

溫泉蛋/芝麻菜，香草, 黑松露

Alsace Escargots 阿爾薩斯蝸牛

Oyster mushroom, dicedtomato, freshthyme

蚝菇，蕃茄粒，百里香

Main course主菜（三選一）

Veal Medallion, old-fashioned mustard sauce, bacon/ new

Potatoes /sage

小牛裡脊，古典芥末醬汁/培根 /土豆 鼠尾草

Napoleon Chicken 拿破崙春雞

Fennel comfit, tomato, babypotato, fresh thyme, chicken jus

低溫油封芬奴，蕃茄，小土豆，百里香, 雞肉汁

Orange Roughy橙鯛魚

Cauliflower mousseline,

saffron gravy, leek, basil

椰菜花慕斯，藏紅花汁，京蔥，綠羅勒

*********

Dessert甜品（三選一）

Madeleine 瑪德琳

「Madeleine minute」, raspberry 「comfiture」

現烤瑪德琳伴樹莓醬

Black Chocolate Mousse /praline

黑巧克力慕絲 /果仁糖

Orange Tart香橙塔

Orange blossom, basil chiboust, thyme tuile

香橙花，羅勒奶油醬，百里香薄脆

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