A Good Place To Be: Brasserie Flo’s Guest Chef Daniel Chambon

Chef Chambon hails from the Perigord region of France, where his Michelin-starred restaurant focuses on simple dishes highlighting specialty ingredients, such as pot au feu with foie gras and Perigord-style French century egg. He answers our questions like he cooks his food: simply.

A chambon is a strap used in horse training. Does your family have a background in horses?
The name has nothing to do with the horse. It means “a good place.”

If truffles are the “black diamonds” of French cuisine, then what are the emeralds, rubies and sapphires?
The truffle is rare; it’s a noble ingredient. Other noble ingredients are: goose liver, caviar, saffron and blue lobster.

If you could cook for anyone, alive or dead, who would it be?
I am only willing to cook for people who love food and have passion for food. It’s not about position.

What was your earliest memory of cooking?
My mother cooked for her friend every Sunday. She would say, “If you don’t cook well, it’s not worth it to kill a chicken.”

What is the most challenging part of the process of becoming a chef?
The most difficult thing is to make simple food, and respect noble ingredients.

Being awarded a Michelin star must be a proud moment. When else in your life have you felt the most proud?
The most proud moments have been love and giving birth to a child. But being awarded a Michelin star is an affirmation of my career.

Does being awarded a Michelin star change your life?
Yes, people treat me like a star.

What is the absolute highlight of your eight-course degustation menu?
Truffle and goose liver. French cuisine is classic, but Spanish and Nordic chefs are leading a new charge.

Is France’s day in the sun ending?
The traditional things are precious and lasting, just like the Great Wall – it’s not affected by trends.

What is the most challenging thing about cooking in China?
Goodies without borders. If you could be any animal, which one would you be? A bird, flying in the sky.

When were you at your hungriest?
I have never suffered through starving, but I always feel hungry when I see delicious food.

Enjoy Chef Chambon’s menu at Brasserie Flo until Oct 8.

Click here to see the October issue of the Beijinger in full.

Photo courtesy of Brasserie Flo