00:04Tout de suite, on rejoint Béatrice Constant qui va nous faire goûter le meilleur de la cuisine asiatique pour célébrer
00:09le nouvel an chinois.
00:11C'est parti, c'est Bouchbé.
00:12En février, on célèbre le nouvel an chinois, l'occasion rêvée pour cette année du cheval de feu de découvrir
00:18l'adresse du chef Samuel Lee qui s'appelle Sensation.
00:22Samuel Lee, on l'a connu à la tête des cuisines du Shangri-La où il avait une étoile, des
00:27aromées, il a son propre restaurant.
00:30Il a développé une cuisine traditionnelle chinoise, légèrement modernisée, complètement au goût du jour, qui est excellente et on va
00:37particulièrement découvrir le canard laqué qui est une recette toujours un peu mythique de la cuisine chinoise.
00:44Alors c'est un canard laqué pas comme les autres, je vous invite à découvrir ça.
00:48So thank you very much for receiving us here.
00:52You spent many years in the Palace Kitchen at Shangri-La.
00:56Why did you decide to open your own restaurant?
00:59Just we would like to create a nice environment, have a French touch like you see in here.
01:07We also have a Chinese element, we can buy together.
01:13Let more people can discover a nice Chinese cuisine in Paris.
01:19Yeah, this is what we would like to present to the client.
01:24Actually, for my cuisine, it's a keep authentic tradition cooking technique.
01:33But we will consider the nice French order to come by together.
01:39But when you eat, you will finalize.
01:43It's a real Chinese cuisine.
01:45But something you will use to have, like cheese, like oyster, yeah.
01:53So make the client is more easy to understand what I would like to present.
02:01In some days, it's going to be a Chinese New Year.
02:05What are the main qualities of the Year of the Horse?
02:09Well, actually, some dishes we will have linked with horse, but in the Chinese characters.
02:18Like the water transplant, we will call matai, like the horse feet.
02:26Ah, yes?
02:26Yeah.
02:28And you're going to have a menu, a special menu for the Chinese New Year?
02:33During how many days, approximately?
02:36Only one week.
02:37Oh, and starting when?
02:39Starting in the first of the Chinese New Year.
02:42Okay, amazing.
02:43And what are the main dishes that we're going to see on the menu?
02:50Of course.
02:50Always the duck?
02:51Of course, the duck.
02:53Yeah, this one is many people looking for.
02:56Yeah, I know that a lot of people are coming here, not during the Chinese New Year,
03:02but every day since the opening of the restaurant for the roast duck.
03:09Can you explain to us why it is not a classical roast duck, why it is not Cantonese, why it
03:17is not from Beijing?
03:19Because we would like to create the duck is delicious, and also have a story behind.
03:27I used the Cantonese technique combined with the Beijing technique to create the duck.
03:34Because the Beijing duck origin is used, the duck is like the cherry duck is more fatty.
03:42So we choose the duck is different, more slim, like the roast duck in Cantonese.
03:49So we are marinated, and then roast before the surface, we will cook again with the hot oil,
03:57make the skin is super crispy.
04:00So that's why it cannot call it, it's Beijing duck.
04:04Yeah.
04:04And on the menu, it is right in the...
04:07I'm not Beijing duck.
04:09I'm not Beijing duck.
04:11Yeah.
04:11And how it is served, it's served in two different ways, one with the crepe and one with...
04:18And one in the wonton soup.
04:20Okay.
04:20We use the wonton soup to represent the duck bones.
04:25We make the very clear pop block to make the wonton inside.
04:31And you have the duck with the crepes and some cucumber, right?
04:37Yes, cucumber and leek.
04:38And leek and the brown sauce.
04:40Actually, the brown sauce, we have green sauce inside, have a hoisin sauce, have sesame sauce,
04:50have sugar mixed together.
04:53We have our own recipe.
04:55What?
04:56If we have to wish you something for this upcoming new year, what's going to be?
05:04Maybe one Michelin star as you used to have at Shangri-La, but in your own place.
05:12Yeah.
05:13Yeah.
05:13Of course.
05:14We hope we will put more effort.
05:18Yeah.
05:19Great.
05:20It's good.
05:21And enjoying to cook in your home.
05:25Of course.
05:26Of course.
05:26We are really enjoying opening this restaurant to welcome all the clients coming, because in
05:3511 hours this morning, in here, we feel it's very active for the wine bar, for the restaurant.
05:45So the clients coming here, they are very happy, because they have a more choice for the Chinese
05:50cuisine in here.
05:52Thank you so much for having us.
05:53And I wish you all the best for the new year.
05:57Okay.
05:57Thank you so much.
05:58Thank you for coming.
05:59Looking forward, you come again.
06:00Merci Béatrice.
06:01On va prendre un petit peu de hauteur.
06:03Direction la chapelle de la Sorbonne, qui est en rénovation depuis plus d'un an.
06:08Une grande interview perchée sur des échafaudages.
06:11On va prendre un petit peu de hauteur.
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