Michelin Chef Frédérik BIZAT was born in the southwest of France， in a charming and full of character city of St. Ceré. Frédérik BIZAT perfected his skills at the Les Trois Soleils de Montal Hotel Restaurant under the esteemed French master Chef Alain DUTOURNIER. In 1999 he obtained his Michelin star， meantime thousands miles away FLO was opening in China.

米其林大廚Frédérik BIZAT出生于法國(guó)西南部，一個(gè)有著綿延山丘，涓涓細(xì)流的美麗城市圣塞雷。BIZAT早年時(shí)非常幸運(yùn)的得到了那個(gè)時(shí)代最偉大的法國(guó)廚師之一Alain DUTOURNIER的青睞，他擁有著位于市中心的地標(biāo)性餐廳Les Trois Soleils de Montal。1999年BIZAT通過(guò)大量的努力獲得了米其林的認(rèn)可，而千里之外，福樓法餐也在這一年于中國(guó)北京開業(yè)。自此，BIZAT與福樓的結(jié)緣，攜手共進(jìn)，一同啟程！

Measured patience and precision are his most basic tools and an introspective personality influence his unique signature. The chef has the talent to render the most delicate balance of flavour and texture in order to create dishes that both accentuate the natural flavour while producing beautiful new sensations. He utilizes only the freshest and seasonal ingredients for his slow cooked specialties，prepared carefully for hours.

在萬(wàn)花叢中爭(zhēng)奇斗艷的米其林大廚之中，Mr.Frédérik Bizat更像是在夜間獨(dú)放的夜來(lái)香，很少活躍在鎂光燈前。含蓄而內(nèi)斂的性格使他更專注于心中的夢(mèng)想，每一種食材在他的手中都像賦予了人物的性格，精彩地演繹出一個(gè)又一個(gè)扣人心弦的故事。這位料理界天才大師的菜品是基于食材的質(zhì)量和新鮮度，并且只是料理季節(jié)性產(chǎn)品，烹飪方式是低溫慢煮。

This time Michelin Star Chef Frédérik BIZAT will create his signature dishes with black truffles at Maison FLO in Beijing. The black truffle were first discovered in the Perigord region of France many centuries ago. As a child of this region， Frédérik BIZAT loves to use this exceptional ingredient also called "the diamond of the kitchen". The "black diamond" truffle is prized for its aromatic and fruity qualities. A truffle is a rare， edible mushroom that is considered to be a delicacy due to its intense aroma and characteristic flavor. In Europe， black truffle， caviar and foie gras are listed as "three great dishes of the world".

本次米其林星級(jí)大廚將攜黑松露空降福樓，為大家呈現(xiàn)他的又一經(jīng)典力作。黑松露在歐洲被稱為“廚房里的黑鉆石”，與魚子醬、鵝肝并列為“世界三大珍肴”，屬于高貴食材之一。它是一種極其稀有可食用的菌類，在人們心中充滿著神秘色彩， 同時(shí)亦是一道令人流連忘返的奢華山珍。

Those specially prepared menus from Chef Frédérik BIZAT represent the very best of French cuisine and gastronomy in Beijing. Discover this exciting and exclusive taste of French culinary excellence at Maison FLO.

作為福樓餐廳的客廚，Mr. Frédérik Bizat帶著心中至高無(wú)上的信仰離開故土，前往北京。即將為您呈現(xiàn)的菜品包含著他多年沉淀后的精髓，以及中西文化跨界的感悟。讓我們懷揣著期待，期待著Frédérik BIZAT運(yùn)用他人生的云翳造就的玉盤珍饈。