We ended the day in a Western Restaurant, Salt. The photo above shows the different kind of salts that we had on our table: Bolivian salt in front, Greek salt in the middle, and finally Hawaiian salt in the back.
After the obligatory bread (the cheese ones of which were very tasty), we got to the good stuff:
quail saltimbocca
a nice juicy lamb rack, with vegetables and mashed potatoes that needed salt (the Bolivian salt worked best)
and finally the piece de resistance: goat cheese pannacotta. It was served with a basil foam that A really liked (a little too chlorophylly for me) and pear confit with cloves. It was also served with a grappa, but that was somehow not standard.
All the food was very well and lovingly prepared. I can understand why they are very popular with the expat community in Beijing.
