French chef Julien Machet presented an original, natural and healthy meal recently at a media tasting at Le Pre Lenotre, Sofitel Wanda Beijing. The one Michelin star chef of Le Farcon Restaurant, La Tania presented a five-course treat.

The meal started with seared tuna with a watermelon ball on top. It was a nicely prepared dish, but the fresh seafood smell was off-putting for the Chinese palate. The soup that followed was made from natural and fresh tasting mashed green peas, in which a raspberry sorbet provided a nice cooling stimulation to the tongue.

The main seafood was a perfectly roasted codfish with chorizo scales and mussel juice. The codfish reminded me of beautiful Chinese white jade, and was paired suitably with crisp Chinese taro. The main meat was whole piece of suckling pig cooked at low temperature, accompanied with beetroot and corn cake. The suckling pig was tender, full of flavor.

Julien Machet was in the hotel from May 24-29 to prepare lunch, dinner and cooking classes. He worked in the United States before returning to France to work with two-star Michelin chef Jean-Pierre Jacob. Machete combines fresh produce with locally culinary traditions.