Zrou x La Médina: A Journey To Plant-Based Promised Lands

原创 Drew Pittock theBeijinger

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It’s not every day you get to sit down with someone as accomplished or decorated as La Médina owner Adel Rakrouki. After studying culinary arts for two years in his native Tunisia, the young chef spent the following eight years on an international journey that took him all over Europe – from Austria and Italy to France and Malta – where he would spend roughly six months in each country training with local chefs. Then, in 1997, he left Europe for Asia, again refining his craft under the tutelage of some of the finest cooks in Mongolia, Thailand, Laos, and more, before making his way across 60 percent of Chinese mainland. It was during the latter half of this trip that he landed in Beijing, entranced by the capital’s bourgeoning place on the international stage.

Now that's a hummus worth its weight in gold

Rakrouki began his Beijing adventure as the executive chef at the French embassy, where he kept the bellies of dignitaries and diplomats full before joining the ranks of a French restaurant until 2002, only to lead the kitchen of the Uruguayan embassy for another four years shortly thereafter. Having successfully gotten the lay of the land, as it were, Rakrouki decided it was time to strike out on his own, and he opened his first restaurant in the capital, Carthage, in 2006. The restaurant was a huge success, however, when the 2008 Olympics rolled through town, a slate of restrictions on outside terrace dining crippled his clientele, forcing him to reluctantly close the business. Over the next 12 years, Rakrouki bounced between more embassies and hotels and had a stint as the managing chef of the LFIP French School. Perhaps more impressively though, in 2012 he participated in the first China International Food Competition, where he took home a gold medal, followed by a silver in 2017.

The fresh tabbouleh salad in La Medina's beautiful courtyard makes for a splendid summer meal

By 2020, however, Rakrouki decided it was once again time to bring his own creation to life, and thus in September, he opened Mezza, a Mediterranean restaurant in the Flower Market outside the US embassy. With a Chinese partner in tow, Rakrouki did what he does best – filling the role of executive chef while designing the entire menu and concept from scratch.

We're gonna need a second order of pita bread to wipe up every last bit of this Zrou baba ganoush

Unfortunately, his relationship with the Chinese partner was not to last, and by January of this year, Mezza had fizzled out. Nevertheless, the man’s work ethic doubtlessly speaks for itself, so it’s no surprise that a scant three months later he had already found the location for his newest endeavor, La Médina, a beautiful North African, Middle Eastern, and Mediterranean fusion restaurant just off Liangma River, which officially opened earlier this summer.

The Zrou shakshuka is basically Rakrouki's warm spirit and hospitality in a meal

As evidenced by his illustrious career, Rakrouki is never done innovating and growing, so it makes sense that with the arrival of La Médina came the veteran chef’s first foray into cooking with plant-based meat. And given that his commitment to fresh, quality ingredients has left him with multiple awards and landed him in some of the city’s best kitchens, it was only natural that he’d gravitate towards Shanghai-based alternative meat producer Zrou, a company that’s well-known for sourcing only the finest non-genetically modified soybeans, konjac, coconut oil, and shiitake mushrooms to craft their inimitable product.

The curry samosas are little pockets of plant-based heaven

The new menu of seven Zrou recipes was launched last Sunday, Aug 1, and includes some of Rakrouki’s signature dishes including hummus with Zrou, lentil soup with Zrou, Zrou vegetable curry samosa, Zrou baba ganoush, warakenab – or stuffed grape leaves – with Zrou, shakshuka eggs and Zrou (can be ordered without egg), and a tabbouleh salad with Zrou, all of which are priced from RMB 40 to RMB 48.

Equal parts tangy and savory, the Zrou warakenab were made for summertime snacking

When it comes to plant-based dining, Rakrouki’s menus – and Mediterranean food in general – have always been kind. Nevertheless, as so often happens with new restaurants that hop on the alternative meat train, his embrace of Zrou not only helps to validate the movement’s increasing acclaim, but also offers vegans, vegetarians, and omnivores something new to sink their teeth into.