In the late La Calabria, opposite the Bourges SNCF train station, a Chinese restaurant is about to take up the gastronomic torch. Three years after the oven of the pizzeria, placed in compulsory liquidation, stopped, the Villa Beijing wants to play the card of traditional cuisine from the Middle Empire. “We want to change the image people have of our cuisine, aims Junjie Chen, the manager. Chinese cuisine is not just about buffets. It is also quality table service.”
A symbol of Chinese cuisine
In a totally redesigned, colorful setting, all frescoes and lanterns, Junjie Chen, former manager, from 2006 to 2009, of the Mandarin Pacific, in Mehun-sur-Yèvre, bets for this new Berruyère table on a symbol of Chinese gastronomy : Peking-style lacquered duck.
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“We are in the purest tradition, with a three-course dish, he continues. The duck, lacquered on the spot, is brought on a trolley rolling under the eyes of the customer. The crispy skin is accompanied by pancakes and caramelized sauce , the flesh is sautéed with ginger and chives, then prepared with noodles or stir-fried rice.”
Recruitment in progress
Scheduled for October 3, the opening of Villa Beijing, an establishment with a capacity of nearly 100 seats indoors, is synonymous with the creation of nine jobs. “I’m still looking for a waiter and a kitchen person,” concludes Junjie Chen.