Brasserie FLO Beijing celebrates 15 years and a new cafe

There is an extensive breakfast menu, power lunch, and Parisian high tea from 2-5 pm. Enjoy good value set menus throughout the week and a selection of aperitifs and wines by the glass. Their weekend brunch includes well selected imported French oysters and seafood platters. All food is monitored by Group FLO's executive chef.

As another major activity to mark the restaurant's 15th anniversary in China, they invited Michelin star chef Daniel Chambon, who will showcase delicacies from Périgord, France from October 17 to 25.

The chef was born in 1949 in the village of Lachapelle Auzac in Quercy-Périgord, a worldwide famous region for black truffles and foie gras, as well as duck steak and walnuts.

The chef trained and worked under legendary chef Alain Ducasse of Louis XV in Monaco, and pastry master Gaston Lenotre. In 1970, Daniel Chambon took over the kitchen of Le Pont de l'Ouysse, previously run by his mother-in-law since its opening in 1905.

Chef Chambon got one Michelin star in 1989, and three toques in the Gault et Millau guide in 1995.

He believes that what is hardest is to do things simply. So the key to making good food is to love and respect natural products and select the best raw ingredients, allowing them to express their natural flavors.

Some of the highlights you can expect are pot au feu of Rougi foie gras, confit de canard, French century egg, spiced foie gras, Mique bread, butter poached langoustines, beef with ruffle sauce, and Rocamadour cheese with truffle.