Imagine biting into a dish that blends Sichuan peppercorns with French wine reductions – that’s the tasty diplomacy Chef Christophe Marguin is serving up! The Lyon-born culinary maestro traveled across Shanghai, Sichuan, and Yunnan, soaking in China’s vibrant food culture like a baozi steamer absorbing flavors.
\"French diners are obsessed with Chinese cuisine,\" Marguin told us, grinning like he’d just discovered chili oil. To mark the 60th anniversary of China-France diplomatic relations, he crafted a fusion masterpiece marrying duck confit with lotus root – because nothing says friendship like crispy-meets-tender.
The cultural exchange goes both ways: Chinese chefs recently brought their woks to Paris for face-to-face collabs. 🇫🇷🗣️🇨🇳 Marguin dreams of French foodies shouting \"Encore!\" over mapo tofu. As he puts it: \"Food isn’t just fuel – it’s how we swap stories across borders.\"
