Superb raw ingredients, natural flavors

Braised boletus with foie gras.

I had brought black truffles to Beijing on previous visits. But this time, I also brought Tuber melanosporum (the Perigord black truffle) from my hometown, and also Italian white truffle from Alba. Compared to black truffles, the white truffle is much rarer, harder to keep, more aromatic and expensive; so they are known as the "jewel" or "white diamond" in the culinary world.

So the menu at Flo I developed this time is based on black and white truffles. Black truffles can be cooked together with other ingredients, but white truffle is often eaten raw, thinly sliced, to top dishes such as spaghetti, risotto and soups. The heat of the food will help release the rich fragrance and flavor of white truffle.

What are your thoughts on the differences between the gourmet philosophies of Chinese and French cuisines?

The two countries each have their own native ingredients that are unavailable in the other. But I like to blend Chinese cuisine with French. For this time, I tried to use French ingredients, such as foie gras or snails, to make dumplings.

What's your favorite Chinese food?

Roast duck.

Who's your idol in the culinary world?

I would say I respect Lucien Vaneland and Christian Parra. They have both been awarded two Michelin stars.

If you could only eat one dish for the rest of your life, what would it be?

For a Chinese dish, I would choose roast duck. For a French one, I would choose Pot de feu de boeuf (a French-style beef stew with vegetables).

If you had the chance to have THE best culinary experience, where would you go?

Probably Paris.

Contact the writer at dongfangyu@chinadaily.com.cn