Chef brings ideas that are in the best possible taste
Love at first bite
After sampling the full menu, Shenzhen radio show host and foodie Ma Hao described the meal as a French dining experience deeply shaped by the chef's personal touch.
From the very first bite of Durante's house-made focaccia, Ma was impressed. "I loved the rich, oily texture. There are so many small, thoughtful details in his dishes, like the cod mousse-filled macaroons: they were such a clever twist," he says.
The Caviar, Beef Tartare and Bone Marrow and the Foie Gras, Onion and Croissant also left a strong impression on Ma. "That seared foie gras paired with wine-soaked onions and spread on a croissant was an indulgent and impressive flavor that was hard to resist," he says.
Reflecting on the experience, he adds: "The menu feels like a complete expression of the chef's vision, undoubtedly influenced by his years in Michelin-starred kitchens. I think this marks the arrival of a fresh force in Shenzhen's French dining scene, something exciting for Greater Bay Area residents to explore."
From the Mediterranean to Shenzhen, Durante has transported not just his culinary philosophy across thousands of miles but also expertly fused the flavors of both regions, whether it's French oysters or local shellfish.
With a career spanning Michelinstarred kitchens in France, Italy and Macao, China, 36-year-old Durante is aiming to bring an elevated French dining experience to the city.
Durante, who hails from Liguria, Italy, grew up by the sea. He fondly recalls spending time in the kitchen with his grandmother, cooking together often. By 14, he had decided to attend culinary school.
