Master Chef comes to Tianjin

By Paula Taylor (JIN Magazine)
Updated: 2012-10-08

As we are able to enjoy very fine restaurants in Tianjin it proves that it is becoming an international city with international standards. The fact that Flo restaurant was able to attract one of the top Chefs in France, just underscores Tianjin's international status.

Hard to believe that Brasseries Flo has already been a presence in China for 13 years. What better way to mark this grand anniversary than to invite Michelin Star Chef Daniel Chambon to come and display his culinary genius. Diners at Brasseries Flo, (Tianjin and Beijing) from September 8th to September 15th will be able to experience Monsieur Chambon's cuisine for themselves.

He took time out of his busy schedule to talk with us. In England we view French women as being chic and classy, French men as stylish and handsome, and French wine and cuisine as being the best. M. Chambord explained to us that just like China, every region in France has its own specialities as far as cooking is concerned. Fine ingredients are abundant and where he is from the local specialities are foisgras and "black diamonds" – truffles.

He is extremely satisfied with what Brasseries Flo has achieved in China, as the restaurants have been modelled on the one in Paris and are a carbon copy. Indeed, it is obvious from the minute one steps into the restaurant, that it is a French establishment. Flo was established in Paris 100 years ago and it was a place for artists to frequent back then. Now it is the same with many artistic people coming together to chat over a glass of fine wine.

He asserts that there is absolutely no problem in sourcing the ingredients in China that he requires to prepare his masterpieces. The food that is served up is generous and classic. One principle that they adhere to at Flo is that all the ingredients must come from farms and be of the best quality. The Belle Rouge marque guarantees the high quality of the ingredients that are used, it is an official guarantee of excellence.

Great chefs are in fact artists themselves. M. Chambon says if he is provided with mediocre ingredients and tools to work with he simply cannot produce the goods. In an attempt to learn from his genius I asked what his favourite herbs are. They include saffron, basil, coriander and thyme, and if at all possible, wild herbs are best.

In France M. Chambon runs Le Pont de l'Ouysse restaurant and hotel. From the pictures it looks fantastic and of course, exquisite gourmet food is served there. You may not be able to pay a visit, it is far from here, but if you can, try to catch him at the Flo Brasserie. It is a unique opportunityand it may be your best chance to be cooked for by a master. The experience will leave lasting memories and hopefully will be a fond reminder of the time you spent in Tianjin.