Foie Gras Consumption Increases in China, Brasserie FLO Appoint Michelin Chef Daniel Chambon

Brasseri FLO has added a Michelin Chef to their staff: diners can now expect an enticing authentic Perigoudin (home to the Perigord region of France famous for its rich dishes including duck, foie gras, and walnuts) menu designed by Chef Daniel Chambon, taking classical ingredients and presenting them in contemporary and innovative ways.

We had “Rougie” foie gras terrine with spring asparagus and Granny Smith apple chutney, which was surprisingly light and the perfect way to start off a foie gras-heavy menu.

Then we had an artichoke veloute with foie gras, zucchini flower and truffle cream, and finally, the star of the meal, Le Pont de L’Ouysse mille feuille of “Rougie” duck breast with spring vegetables, artichoke, ceps, and Perigourdine sauce which was beautiful if not somewhat heavy.

Chef Chambon has also been appointed foie gras ambassador to China by Groupe FLO Asia and Rougie International. The increasing focus on foie gras for Chinese customers comes as no surprise. Reuters reported last year that Rougie, a French foie gras producer, planned to fatten a million ducks in China by 2020 to meet growing demand and produce menus like this, which are becoming increasingly popular in China.

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Photos courtesy of Brasserie FLO