Sichuan's offerings shine in City of Light

Menu of cooperation during Olympics helps bring China, France closer, reports Li Yingxue in Paris.

This summer, the vibrant flavors of Sichuan cuisine, such as chicken tofu pudding, spicy chicken, Dongpo pork, and pickled vegetables, made a striking impression in Paris, the City of Light. In the prelude to Mid-Autumn Festival, which falls on Sept 17 this year, the city even offered mooncakes shaped like charming pandas.

At the Rothschild Mansion, situated near the Arc de Triomphe and serving as China House during the 2024 Paris Olympics, nearly 10,000 guests from home and abroad were treated to this exceptional Chinese fare.

Chinese and French cuisines also engaged in a vibrant exchange at a Sino-French food event held last month at China House, to celebrate the 60th anniversary of diplomatic relations between the two countries, utilizing cuisine as a cultural bridge.

Chez Papa, a well-known Parisian restaurant, offered classic French dishes, including confit duck legs, snails and sheep's milk cheese, while Chinese chefs presented Sichuan classics, such as spicy chicken and Dongpo roast duck. The diverse array of flavors from both culinary traditions received widespread acclaim from attendees.

Behind the exquisite dishes delighting guests during the Paris Olympics was a dedicated team of 10 seasoned chefs from the Meizhou Dongpo restaurant chain. These chefs and culinary professionals worked nonstop for nearly a month to ensure top-notch service.

During the Paris Games, the chef team welcomed an array of distinguished guests, including International Olympic Committee President Thomas Bach, Olympic champions Zheng Qinwen and Qin Haiyang, as well as previous Olympic gold medalists including Wu Dajing, Hui Ruoqi, and Tian Liang.