China Dinner
Bailliage of Beijing
Beijing, June 17, 2017
Maison FLO excels once again

On a beautiful, sunny and warm June evening where better than the terrace of Maison FLO in downtown Beijing to cool down with champagne and cocktails.

Our third event at Brasserie FLO within four years and it’s always a pleasure to come back. The theme was “L'Été sur la Côte d’Azur” (“Summer on the Côte d’Azur”). Michelin starred Chef Daniel Ettlinger, who is originally from Alsace and runs the Restaurant Le Clos Saint Pierre in Provence was flown in by Maison FLO for the occasion.

Three canape creations (quail egg Mimosa, vitello tonnato and spinach sponge with tuna and caviar) were accompanied by Deutz Champagne, Whiskey Sour, Cranberry Vodka or a blended Mojito. After the reception we moved inside for the dinner. The wine pairings were perfect.


Mediterranean vegetable salad, fresh curd, pesto sauce
Sancerre ‘Le Chene Marchand’ 2013 - Lucien Crochet

Risotto à la piémontaise, grilled tiger prawns, caponatina*
Mercurey Blanc 2014 - Chateau de Chamirey

Red bream, sautéed green leaves
rouille crusty bread served in bouillabaisse jus
Côtes de Provence Rosé ‘Classique de Rimauresq 2014
(served from magnums) - Domaine Rimauresq

Veal tenderloin “Piccata”
baby potatoes, veal reduction
Crozes-Hermitage ‘Domaine des Grands Chemins 2013 - Delas

Chef’s premium French cheese selection

Fresh fruits, lemon custard cream, almond crumble, nougatine
Sauternes ‘Madame de Rayne’ 1996 - Château de Rayne-Vigneau

In between courses live entertainment “Moulin Rouge” style added to our enjoyment.

Thanks to Jimmy Loh, General Manager of FLO, Chef Daniel Ettlinger, and Andy Choy, Executive Chef of Maison FLO, this was a great evening enjoyed by all.

Bernie Sperk
Bailli Elect

* Caponata is a Sicilian eggplant dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce