The Rug
Three-star French Michelin Chef Alain Passard created a dish called the chicken duck duo, which sees half a duck and half a chicken sewn together and cooked. But the "Master of Meat" decided not to cook with meat any longer in 2001 and turned his passion to cooking vegetables. This winter, The Rug is replicating Passard's signature dish on its Christmas menus. But the chicken-duck combination has to be pickled for 24 hours before being cooked in an oven with organic apples and chestnuts. Apricot jam and Macho Man Monastrell are a perfect match for the dish.
4 Lishuijiayuan, Chaoyanggongyuan Nanlu, Chaoyang district, Beijing. 010-6507-2342.
