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Brasserie FLO Beijing celebrates its 15th Anniversary
It is with great pride that we at Brasserie FLO celebrate 15 years of bringing authentic French cuisine to China. Brasserie FLO has always been a place where everyone is welcome and it has been our joy to offer the affordable luxury of Brasserie dining for so many years.
Over time, we have become an institution in China for Chinese locals and expats alike. They have become more than our customers, and in turn we have strived to be more than just a Brasserie. We are a meeting place for friends old and new, a window to French culture, a welcome escape from the vibrant metropolis that lies just outside.
In this ever changing and expanding city, the great challenge for us at FLO has been to maintain the traditional values and identity at the core of our Brasserie, while at the same time adapting to meet the evolving needs and tastes of our customers. We are proud of our accomplished history; we are equally excited for our future.
It is with that spirit that we announce our 15th Anniversary celebration at FLO in Beijing on September 16th 2014. It will be our great pleasure to welcome and thank the many people that have made our journey possible; from the Embassy, Chinese and expat communities to our trusted partners without whose support we could not survive.
A special menu has been created by our Michelin trained chefs Andy CHOY and Stéphane LAURENS for this event, with generous and premium selections for you to enjoy. Along with this, live entertainment and a few surprises await you. To continue the celebration of our proud milestone, FLO will also be inviting a special guest, Michelin Star Chef Chambon, to join our kitchen and run an exclusive menu throughout the month of October.
While Brasserie FLO has stayed at the forefront of French cuisine in China for 15 years, we have also enjoyed the great successes of FLO Prestige, our premier catering service. FLO Prestige has been for many years the first and best choice for luxury brands’ tailored events and world class dining in one’s home. Through this achievement we grew, and now serve numerous international brands for their large events including the Volvo China Open for two consecutive years.
With these tremendous successes behind us and our eyes firmly fixed on the horizon, it is with utter delight that we are soon to add the newest member of the Group FLO family – Café FLO.
The birth of Café FLO in China
Strategically located in the heart of a city landmark at the Park View Green, Café FLO epitomizes our dual goal; offering a high quality, authentic French experience while creating a relaxed dining environment where people of all ages and walks of life are welcome.
With Café FLO, we are launching a new Parisian café concept in Beijing. With modern Parisian styled interior and classic French ambiance, this venue will be a simplified, cozier version of our Brasserie. This is casual dining but with the high standard of preparation and ingredients that you have come to expect from FLO.
In the elegance of a Parisian bistro, you will find a wonderful selection of food and drinks. Along with our avant-garde selection, enjoy classic dishes such as Beef Bourguignon, fill yourself with homemade baguette and Quiche Lorraine, or simply take out delicious freshly made pastries. Tantalize your taste buds with our freshly made juices and ground coffees.
We especially look forward to demonstrating our extensive breakfast menu, power lunch, Parisian high tea from 2-5pm and daily dinner specials. Enjoy superb value set menus throughout the week, a fabulous selection of aperitifs and wines by the glass. Our weekend brunch includes well selected imported French oysters and seafood platters.
All food is monitored by GroupeFLO’s Executive Chef and we will continue to fly in high standard Chefs every year to train our team and add new and exciting dishes to the menu.
We believe CaféFLOis just the beginning. We are excited to be at the forefront of a new cuisine in China and we will keep innovating and growing to meet and exceed our customers’ needs. Most importantly, we invite you to step into a little bit of Paris, right here in the heart of Beijing.
Bringing Périgord Gastronomy to Beijing by Michelin Chef Daniel CHAMBON
In celebration of its 15th anniversary in China, Brasseries FLO (Beijing) has invited Michelin Star Chef Daniel CHAMBON. From October 17th to 25th, guests will enjoy his culinary skills in dishes featuring the delicacies from Périgord, France.
Born in 1949, in the small village of Lachapelle Auzac in Quercy-Périgord worldwide famous region for truffles (“black diamond” of French cuisine), foie gras (duck liver), magret de canard (duck steak) and walnuts, Chef Daniel acquired from his mother and mother-in-law the experience necessary to build his own culinary talent. “I gain from my mother the passion for cuisine, fresh products, culinary and original taste which I build with her day by day by helping her in kitchen during my childhood”.
Over the year, Chef Daniel has trained and worked under influential leaders of the French culinary scene such as the legendary Chef Alain Ducasse of Louis XV in Monaco and pastry master, Gaston Lenotre. Well known in the French culinary circle, in 1970, Daniel CHAMBON took over the kitchen of Le Pont de l’Ouysse which was previously run by his mother in law since its opening in 1905.
In 1989, a Michelin star crowned the efforts of Daniel and his wife Marinette and did so in spectacular fashion. The year 1989 was the sixth year during which not a single restaurant in the Lot could claim a star. The star Daniel and Marinette obtained thus meant a renaissance for gastronomy in the department. It would be followed by new distinctions for an entire generation of chefs in the Lot.
In addition of having a Michelin star hotel-restaurant, Le Pont de l’Ouysse, has also been rewarded by three toques in the Gault et Millau guide in 1995, who recognized him as one of the twelve “Great Chefs of Tomorrow”.
In 1988, he started travelling abroad to promote French cuisine in luxurious hotels and cruise liner. Chef Daniel always takes pleasure in sharing his culinary creations and passion with food lovers around the world.
Chef Daniel always believe in the saying “Le plus difficile est de faire simple (What is hardest is to do things simply)” and I cannot achieve that without my abiding love and respect for the bounties of nature and unsurpassed quality of the regional and local products. Selecting the best of the best of raw ingredients and allowing them to express their natural flavors is the essence of my cuisine.
Some of his “Périgord Delicacies” dishes presented during the promotion include Pot au feu of “Rougié” fois gras and confit de canard, French century egg Périgord style, spiced foie gras, Mique bread, butter poached langoustines with “pommes écrasées”, mille-feuille of beef with truffle sauce, fricassee of Saint Jacques with risotto of pasta, Rocamadour cheese with truffle etc.
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