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On the magnificent evening of gastronomic extravaganza at the Hilton Beijing Wangfujing’s glittering Lantern Ballroom, each chef inventively created a single and unique mouthwatering ‘masterpiece’, from a six-course epicurean exclusivity, set to awaken even the most hidden of senses.

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5th course – Poultry - Peter Knogl
Bresse pigeon breast with artichoke cream and jus of Tasmanian pepper > more

6th course – Dessert - Lionel Rigolet
Crispy chocolate with coconut and white chocolate mille-feuille with cherries > more

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