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Frédéric Meynard

French excellence… Chinese style

As the head of one of Peking’s new gastronomical restaurants, Frederic Meynard is working on the blending of French and Chinese cultures. His main goal is to share his veneration of fi ne cuisine and fi ne products. Below, our interview with one of the most talented chefs of the younger generation.

Frédéric Meynard, who are you?

I was born 32 years ago in Perigord, in the land of truffl es, foie gras and duck-based cuisine. That gastronomical culture shaped my passion and I became a cook. I worked in the kitchens of some starred chefs, and then entered Lenôtre. That’s what led me to discover Vietnam six years ago, and here I am today in Peking!



Can you tell us about Le Pré Lenôtre at the Beijing Wanda Sofi tel?

Of course. The Wanda Sofitel came into existence amid the fever of preparations for the 2008 Olympic Games. This building is both a feat of technology and an architectural gem. The décor’s inspiration is a blend of Tang dynasty opulence and Art Deco. Le Pré Lenôtre is something of a counterpoint to the famous Pre Catelan in Paris, a Michelin 3-star restaurant. It’s the most prestigious among the fi ve bars and restaurants that the hotel offers.

On what concept are you building Le Pré Lenôtre’s success?

We want to play the hand of excellence in uniting French tradition with the very best local products. With the excitement of the Olympics behind us, we now have a strong clientele of regulars, predominantly Chinese. To satisfy them, we must have haute gastronomy presented in a manner that’s less ritualized than traditional French service. In China, guests are accustomed to having all the dishes served uickly and at the same time! It’s something we have to take into account. Let’s talk about foie gras.

Where do you place it on your menu?

Foie gras has a special place here. The Chinese love its texture and fl avor. I prepare it in plain terrines, but also seared or grilled. Right now, I’ve got two recipes on my menu: Duck foie gras, shiitake (mushroom) and chestnut, on a green onion royale and a lemongrass emulsion. Also, semi-cooked duck foie gras with spices, mango and bitter cacao, raisin brioche. I also offer a grilled magret, glazed with honey, orange powder, turnip confi t au jus, foie gras crisp. Tell us about Rougié products and your relationship with the Rougié
farm.
Let me fi rst say that this production farm is a huge success. Thanks to this farm, we have a foie gras that is made in China and is, on every point, comparable to its French counterpart. I was the fi rst in Peking to try Rougié and I am fully satisfi ed. Also, I am very pleased with the excellent partnership I have with Jean-Marie Vallier, seamlessly supplying me with slices, whole foies and magrets. Recently, we got together to organize the wonderfully successful “Rougié Master Class” with Daniel Chambon.

One last word, Frederic Meynard: are you happy to be working in China?

Yes. It truly is an amazing experience. I love this country, because things are always happening, advancing at top speed. It’s true for gastronomy, and it’s true for life itself!

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