93 Jianguo Road
at Sofitel Wanda Beijing
Open for lunch
and dinner, the 40-seat Le Pre Lenotre restaurant
boasts luxurious furnishings throughout, bringing
a French country style chateau to the heart of
individually-lit tables with exquisite cutlery
and accessories in muted, subtle tones gives
the restaurant an authentic French ambience that
effortlessly reflects Lenotre's timeless elegance
100% French wine cellar offers wines from some
most renowned wineries from Bordeaux, the Loire
and Rhone Valley, while also including wines
from lesser-known boutique wineries.
Beijing is the Asia Pacific flagship of Sofitel,
the luxury brand of Accor hotels.
The property celebrates the intimate link between
the Chinese and French cultures and boasts a
bold interior design that blends the opulence
of Tang Dynasty China with the most stunning
aspect of modern French style and features.
is perfectly located in the heart of Beijing,
on Jiango Road, only 30 minutes from the international
airport, and with easy access to major tourist
attractions such as Tiananmen Square and the
A luxury label for French hotel and tourism group Accor, Lenotre plays a leading role in the world of gastronomy. The company was established by Gaston
Lenotre, who gained fame in the 1950s and 1960s as France's most talented and innovative pastry chef. His first pastry shop opened in 1957, and the catering business followed in 1964.
Today, the House of Lenotre comprises over 50 retail outlets in France and abroad, a vast catering operation and a range of popular and prestigious restaurants in Paris, including Pavillon Elysée, Le Pré Catelan and Café Lenotre. The quality of Lenotre's product and staff is such that in 2000, Sommelier
Olivier Poussier was named "Best Sommelier of the World" in a global competition staged in Montreal by the Association de la Sommellerie Internationale.
Lenotre is also a great trainer of culinary staff, with the Lenotre
Culinary School attracting more than 3,000 professionals annually from around the world. Recently, Lenotre opened a school in Paris for amateur enthusiasts.
Ehrsam, a French national, started
his culinary career at Restaurant Laurent in
Paris when he was 20 years old. Since 2003,
Yannick has been associated with Michelin star
restaurants. From 2004 to 2005, he worked
together with Marc Veyra, the famous three
Michelin star Chef, at La Ferme de Mon Père
restaurant. Later, while at Le Bateau Ivre
restaurant, a two Michelin star restaurant,
Yannick was promoted to Sous Chef de Cuisine.
Before his appointment at Sofitel Wanda
Beijing, Yannick worked as Sous Chef de Cuisine
in Colombey-les-Deux-Eglise hotel.