Yannick Ehrsam, new chef at Le Pre Lenotre French Gastronomic Restaurant, has cooked up a new summer menu for the season. The dishes available have healthy seafoods, such as oyster, scallop and Dublin bay prawn, as well as typical French classics like foie gras, lamb and beef, as well as snail ravioli. The dishes are healthily garnished with fruit or vegetables, served in tempting beautiful colors, with a relatively light taste.

Ehrsam, a French national, has six years of culinary experience. He started at Restaurant Laurent in Paris when he was 20 years old. Since 2004, he has worked at La Ferme de Mon Pere Restaurant, with Michelin three-star chef Marc Veyra, and later at Le Bateau Ivre Restaurant, a two-star Michelin restaurant, where he was promoted to sous chef de cuisine. He has come to Wanda Hotel Beijing from his post as sous chef de cuisine in Colombey-les-Deux-Eglise Hotel.

The chef is holding a cooking class every last Tuesday of the month, at 268 yuan per person, or 358 yuan per person, with an additional three-course lunch including coffee and tea. A two-course business lunch costs 158 yuan per person at the restaurant. Dinner a la carte costs 200 yuan per person excluding wine.