Superb raw ingredients, natural flavors

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?

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