It was snowing when Franck Page joined Beijing Fauchon last December - a good omen for the French chef who grew up in the mountains. After a rich experience in the 5 star hotel Vendome Intercontinental in Lebanon, Franck decided to give a twist to his career and joined the prestigious French house FAUCHON which had just opened its first outlet in China.

To the delight of all gourmet lovers, Franck selects the best ingredients to design fine French food and creates amazing deserts all chocoholics will die for. Most important, he strongly believes that you need to step back and think about what Chinese people love eating as well as what foreigners crave for while living miles away from home. Sharing his philosophy of food and his techniques with his team, Franck invents dishes where the Good goes hand-in-hand with the Beautiful. A delicate international twist is added to enhance the most traditional French dishes: Bourguignon beef stew and meat confit will appeal to gourmet Chinese, while the warm goat cheese with Provencal vegetables crispy tart served with its black olive veloute will make most foreigners deeply homesick. Last June, FAUCHON already blew its 1 year candles, and this is just the beginning: what a pleasure exploring the French food world with such an enthusiastic chef!