Le Pre Le Norte, a new French fine dining restaurant, gives customers the best of two worlds with a unique twist by the chef. All meat and fish dishes on the menu are served to the diner in two different ways on separate plates. For example, the lamb is served in two plates to the customer at the same time. One is oriental style preserved shoulder, another is grilled rack with thyme. Kobe beef is served both pan-fried, and with macaroni, truffle, Parmesan cheese and small stuffed greens in juice.

"I asked myself 'why should I put everything in the same plate?'" explained chef de cuisine Frederic Meynard. "We try to bring to the guest something surprising, interesting, which can make them start thinking."

Le Pre Le Norte's grand dcor is 1930-1940s classic style

The restaurant, opened in September in SOFITEL, is the first fine dining venture for Le Norte, one of the most famous pastry chain stores in France. Le Norte also operates Le Pre Catelan, a Michelin 3-star restaurant in Paris. Frederic Anton, chef at Le Pre Catelan, is the advisor of Le Norte and participated with the design of the cuisine.

"Quality of products, creativity and stability are three things I think are most important in the preparing of foods," said Meynard.

Kobe beef at the restaurant is imported from Japan, crabs and lobster from Australia, oyster, all the dry foods, and seasoning materials from France.

Meynard, 31, has 17 years' experience as a chef, including 13 years in France, and 4 years in Vietnam. His experience in Asia has helped him to conceive ideas about adapting to local customers. For example, he makes duck liver with lemon grass, pork head with local spices, duckling with ginger.

"We hope that our Chinese customers can really recognize French influence in our foods," said the chef.

At the same time, French customers will identify such classic French dishes as the rhubarb, and the rose et hibiscus, a beautifully shaped dessert.

In preparation, the chef visited local markets to discover the best of local ingredients. He also visited local French restaurants to see what's working and what's not. He found that dishes made with wine, a lot of cream and butter were not working. The chef expects more Chinese customers than foreign customers.

Chef Frederic Meynard

The decor of the restaurant is classic, but also modern. There are the black and white tones that resemble 1930s and 40s French style. But such things as high-back seats in the private room certainly display Chinese influences. There is a beautiful, luxurious chandelier with black crystals, which matches really well with the atmosphere.

A formal dinner with starter, main course, soup and wine costs about 1,000 yuan per person.

Chef's recommended dishes include goose liver, scallop & oyster speciale, Kobe beef, and the Dublin bay prawn.

The restaurant offers set meals at lunch, and a la carte at dinner from Monday-Friday, and a la carte only on Saturday.

12:30-2 pm, 6:30-10pm. Monday-Saturday. 6/F Sofitel Luxury Hotels Wanda Beijing, Tower C Wanda Plaza, 93 Jianguo Lu, Chaoyang District. 8599-6666 Ext 6528. 朝阳区建国路93号万达广场C座北京万达索菲特大饭店6层法餐厅

(China Daily 10/24/2007 page9)