The Beach House gets a taste of southern France

A very central location that used to be occupied by one of Shanghai's favorite restaurants, Mesa & Manifesto, is now home to a newcomer: The Beach House. 
Ti Gong

The Beach House has a laid-back theme which is reminiscent to vacation houses in the south of France. 

A very central location that used to be occupied by one of Shanghai’s favorite restaurants, Mesa & Manifesto, is now home to a newcomer: The Beach House. 

Walking up to the spacious second floor, that is divided into a central bar area and dining spaces, The Beach House has a laid-back theme which is reminiscent to vacation houses in the south of France. Light beige tones dominate, giving a light and breezy vibe. 

A meal at The Beach House is a night away from the hustle of the city. A relaxed, casual night out, with a beach inspired interior, is what the Taiwanese owner Tony Liu wants to bring to everyone who enjoys good food and drinks.

Liu, a former pilot, jumped into the restaurant business because he is a food lover. He wanted to have a place where his friends and customers would feel comfortable in an earthy, trendy environment. He met his partner and chef, Pierrick Maire, through a close friend. Maire is a talented chef who has worked in several fine dining restaurants from France, Maldives to China.


Ti Gong

The Lobster Linguini is a reference to the chef’s Italian origin.

The menu he has created is inspired by southern part of France, by the sea, but with a modern twist. 

Maire said: “I come from south of France so I put my heart into seafood and colorful ingredients. I try to reproduce my comfortable food environment in The Beach House because the restaurant concept and Liu’s vision matches my own perception. I love my country’s gastronomy as it is very complex and every region has its particularity.”

It is recommended to start the evening with a signature cocktail here, be it Mermaid Water or Planter’s Punch.

While sipping my cocktail, the first dish came to the table: Scallop in Shells, which is simmered leeks and Champagne sauce (98 yuan). It is a delicate dish chef Maire proposes for the winter season. It has luxury ingredients such as Hokkaido scallops and fine brut Champagne, to perfectly celebrate the festive season.

I also liked La Bouillabaisse, a traditional southern France soup with shellfish (288 yuan). It was a hearty soup ideal for two. It was flavorsome with sweet spices, star anis and saffron. 

The Lobster Linguini (388 yuan) is a reference to the chef’s Italian origin. The fragrant sauce made with tomatoes, shallots, brandy and Parmesan gives a lighter, fresh taste that is perfect for any season of the year. And most importantly, a whole lobster is used in this divine dish.


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