Beijing getting slowly back to normal

Our Old China Lunch 3 February 2023 marked the start of the post-COVID misery, with still a number of members waiting to return. Several members were still away on vacation so our total of 30 was pretty good.

Morel’s Restaurant did its best for the service as several of the staff have not returned yet.
Susan Morel had a gift for all attendants: a small cute rabbit to mark the Year of the Rabbit, it was a real pleasant surprise!
I am the lucky owner of both rabbits they gave out, the bigger one was for Chinese New Year. They keep me company at breakfast and lunch!

Good food: Oeuf en Meurette

Finally the restaurant had to increase the price for the lunch as all ingredients have seen a stark cost increase. But we still get a great deal.
See the pictures of some dishes, and the menu.
A real hit were the poached eggs, the first time they were served as far as I know. Done by Chef Renaat personally.

It is actually called as follows:
Oeuf en Meurette (Poached Eggs in Red Wine Sauce)
Or:
This classic Burgundian dish of poached eggs in rich, flavorful red wine sauce served atop garlicky toast.
In French:
“Œufs pochés sur du pain grillé aillé accompagnés d’une sauce meurette, composée de vin rouge de Bourgogne, de lardons, d’oignons et d’échalotes revenus au beurre.”

Next lunch is planned for Friday 3 March. I am curious if we can go well over 30 guests!