Superb raw ingredients, natural flavors

Daniel Chambon believes in natural, quality products, and selects the best of raw ingredients to get the most out of their natural flavor. Photos Provided to China Daily

In celebration of Brasserie Flo Beijing's 15th anniversary in China, Michelin-starred French chef Daniel Chambon imports his authentic Perigord gastronomy - and black and white truffles.

To mark Brasserie Flo Beijing's 15th anniversary in China, the restaurant invited Michelin-starred chef Daniel Chambon, who brought his authentic Perigord gastronomy to Beijing as he did during a similar guest appearance at the restaurant last year. Born in 1949, Chambon won one Michelin star in 1989, and he was awarded three toques in the Gault et Millau guide in 1995, which recognized him as one of the 12 "Great Chefs of Tomorrow".

While Chambon was only in Beijing from Oct 17 to 25, his specialty menu will be continued for one month by Flo Beijing's Michelin-trained chefs Andy Choy and Stephane Laurens, through Nov 30.

Some highlights on the menu are Bordelaise-style French oyster and pork crepinette with black truffle, beef consomm with "Rougie" foie gras and poached white truffle, Pacific scallops and black truffle caramelized endive with orange sauce, Boston lobster and artichoke orzo pasta with white truffle.

As a Michelin-starred chef, what would you cook at home?

Basically, I'm not the chef at home. But if there are guests at my house, I will cook by myself, and be very strict in selecting the best quality ingredients for them. I tend to base my dishes on seasonal produce, like white asparagus in May and June, and tomatoes in summer.

How would you sum up your cooking philosophy?

Select the best of the best raw ingredients. That is the key to making good food. The essence of my cuisine is to allow the best quality produce to express their natural flavors.

What ingredients did you bring from France to Brasserie Flo Beijing this time?