The question that comes to mind when one hears the name Paul Bocuse is ‘what can one say’?

Three Michelin stars, Chef of the Century, Bocuse d’Or, Nouvelle Cuisine: Paul revolutionized French Cuisine in the 1970's. He paved the way for culinary artwork we see today worldwide. He was an inspiration to chefs training many to become Michelin-starred. His Michelin 3-star rating was held for a stunning 53 years.

Sadly, the master passed on earlier this year.

What better way to celebrate such a legendary culinary icon than to host a Chaîne dinner in his name with dishes prepared from his recipes. Chef Andy Cho, Chef Samuel Wu and Chef Sihui Pan from the French restaurant, Maison FLO in Beijing, did just that delighting 30 lucky members and guests.

Stunning dishes, lovely light sauces colourfully and simply presented. This special evening began with cocktails and canapes served in Maison FLO's newly-renovated Terrace Bar. Pork pâté with pistachio, smoked salmon and fromage blanc, escargot profiterole accompanied the  2015 Bouvet-Ladubay ‘Saphir’ AOC Saumur Brut Blanc.

Pictures and other memorabilia of Chef Bocuse decorated the private dining room. After a brief video presentation on Paul Bocuse's life and impact, each guest was presented with a laser engraved French baguette with the master chef's signature on it.

MENU

French-style lobster salad
Saint Véran 'En Faux' 2015
Domaine Cordier (Burgundy)

Truffle soup V.G.E
chicken broth, truffles, puff pastry
(created for French President Valéry Giscard d’Estaing in 1975)

Pacific scallops and foie gras
pommes soufflées, sauce exotique
Riesling ‘Les Princes Abbes’ 2015
Domaines Schlumberger (Alsace)

Red mullet
potato skin, orange reduction
Clos Venturi ‘1769’ Blanc’ 2017 (Corsica)

Organic chicken fricassee, morel mushrooms
Savigny-lès-Beaune 1er Cru ‘Aux Clous’ 2013
Domaine d‘Ardhuy (Burgundy)

Tarte Tatin
caramel, vanilla
Château de Rayne-Vigneau ‘Madame de Rayne’ 1996
(Sauternes)

Special thanks are due to: Jimmy Loh, Group FLO China’s General Manager, for organizing this event; Chefs Andy Cho, Samuel Wu and Sihui Pan for creating the menu; Jeanne Launey for the invitations and artwork; Violet Fan for all the administrative work.

Last, but not least, a big thank you to all at Maison FLO who made this event such a success.

James O’Neill
Vice Chancelier/Argentier