It's not surprising to learn that Beijing-based French chef, Alain Denis, used to be Santa Claus...
Novotel Peace Beijing's executive chef will dedicate this Christmas to tantalizing the taste buds of guests. He has the same well-rounded frame and genial disposition as the children's favorite.
He once played the part at a resort in Viet Nam, one of many countries the galloping gourmet has worked in.
Recounting the experience during a brief break from his busy schedule at the hotel's stylish eatery, The Square, he said: "To see the faces of the kids made it all worthwhile. They didn't recognize me even though they'd seen me five minutes before! It was fantastic."
While he won't be doubling as Santa this year, Denis intends giving diners a Christmas to remember with special set Christmas and New Year menus in Le Cabernet, The Square and the hotels ballroom.
Aiming to please the palates of both local and expat diners, he's lined up everything from sea scallop with smoked salmon butter to pan-friend lobster and sliced turkey breast with chestnut and truffle sauce.
Adapting the menu according to past experience, he says: "We want to share the culture of Christmas cuisine with the Chinese. I enjoy cooking for Christmas as it involves coming up with a different menu."
While sourcing certain imported goods may be expensive, Denis insists he will never compromise on quality: "When you do this job you need to do it with your heart and not just think of it as business."
In addition to overseeing the hotel's various restaurants, he's also busy perfecting the delicatessen for take-away orders with a flavor of Christmas.
Goose liver, roast turkey breast and stuffed suckling pig are amongst the items now lined up for the festive season.
But what would one of the busiest chefs in Beijing like for Christmas? Denis thought for a moment and said: "Maybe some snow. A white Christmas would be nice."
Location: 3 Goldfish Lane, Wangfujing
Tel: 6512-8833 extn 7960
(Beijing Weekend December 17, 2003)
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