About the Restaurant

Nestled in a 600-year-old courtyard steps from Beijing’s Forbidden City, TRB Hutong is a Michelin-starred restaurant known for modern French cuisine served with quiet elegance.
Executive Chef Lucas Garigliano leads the kitchen with a vision shaped by his Mediterranean roots, technical discipline from Paris, and a deep sensitivity to the places he’s worked—from Dubai to Saint-Germain and now China. His Spring Menu reflects the slow, graceful shift that defines the season in Beijing: the soft stretch of daylight, the first green shoots pushing through earth, and the change in air that signals something new.

Chef Lucas’ Inspiration

“Spring doesn’t arrive with noise,” Garigliano notes. “It reveals itself—slowly, deliberately.

That’s the pace I wanted the menu to follow.” His collection of dishes balances freshness with memory—the smokiness of lapsang-cured egg yolk over crisp French toast, the brightness of lemon pearls on king crab, the sweetness of early peas touched by charcoal. Chinese ingredients are guided by French technique—not to blur identities, but to allow each element to speak with its own voice. The result is a menu about transition: vivid in color, layered in texture, and shaped by the quiet momentum of the season. These are dishes not built to impress at first glance, but to unfold gradually—just like spring in Beijing.