Intimacy, elegance to warm the cold nights

Treat yourself to something special and warm in as the winter days close in with a meal at Chez Maurice in the upscale city center neighborhood.
courtesy of Chez Maurice

Intimacy, elegance and harmony reign in this French bistrot, which exudes a certain classicism. 

Treat yourself to something special and warm as the winter days close in with a meal at Chez Maurice in the upscale city center neighborhood.

Chez Maurice divides its three levels into an authentic French bistrot on the second floor, an event space on the third floor, and the cocktail bar and terrace on the top floor. The building itself overlooks one of the most tranquil, charming neighborhoods. 

Intimacy, elegance and harmony reign in this French bistrot, which exudes a certain classicism. Chef Rafael Qing respects French bistrot traditions and gives the best of it through his cuisine, with delicate and new flavors. The amazing choice of natural and organic wines is in perfect harmony with the refined character of the menu.

The bistrot has been recommended in Michelin Restaurants 2017 and 2018, after the most important restaurant guide launched its Shanghai edition.

There is clearly a reason Michelin Guide recommended Chez Maurice. The bistrot is decked out with an authentic French vibe: Homey yet chic where home-made charcuterie and a variety of terrine are displayed, seasonal dishes written on the black board ... sometimes a bistrot just clicks with its authenticity.  

Chez Maurice is keen on offering seasonal French recipes to the local market. The new autumn winter menu is a great example of showcasing French food traditions according to different seasons.

Chef Rafael has created an interesting blend of traditional recipes, some of the best ingredients sourced from different regions and his personal technique.


Venison carpaccio, horse radish aioli, chervil, pine nuts and black truffle 

My first dish was venison carpaccio, horse radish aioli, chervil, pine nuts and black truffle that was beyond my expectation.

A spectacular dish itself, the seared venison loin melted in my mouth with a touch of aioli and truffle tastes that were not overpowering but added a more sophisticated twist. If fresh seafood is your thing, try the cured kingfish, ehime kingfish, pine nuts, truffle vinaigrette instead of the venison carpaccio. 

The new menu offers several hearty dishes to get you through the colder months. Pot au feu, beef short rib, beef shank and winter vegetable is a mouthwatering stew mixed of beef and root vegetables.

It is a French feast of vegetables and cuts of meat boiled in a savory broth so each lends a different texture. 

I started with my favorite part: Bone marrow on toast, followed with broth and the meats and vegetables. This authentic dish beautifully brought me back to the festive season in France.

Braised ox tongue in sauce, button mushrooms and baby carrots was another favorite during the evening. The texture was so tender and the red wine sauce gave this dish a wonderful flavor. 

Also try the braised lamb shank and venison steak with green pea mint sauce. The new menu is not short of delicious dishes perfect for these cold winter nights.

Braised ox tongue in sauce, button mushrooms and baby carrots

Info

Opening hours: 5:30-10:00pm (Monday-Friday); 11:30am-2:30pm, 5:30-10:00pm (Weekends)

Tel: 6229-9668

Address: 50 Tai’an RdAverage price: 400 yuan

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