The 2017 Swiss edition of the legendary red guide has just published its full list and rewarded the cuisine of Chinese chef Frank Xu, thereby propelling Le Tsé Fung into the much-revered galaxy of Michelin-starred restaurants. This is indeed the first such distinction ever conferred on a Chinese restaurant in Switzerland.
FRANK XU, A VIRTUOSO OF SUBTLE FLAVORS
Representing the third generation of a dynasty of cooks, the Chef offers a resolutely high-end interpretation of Chinese gastronomy, renowned as one of the finest in the world. He notably excels in offering new takes and twists on traditional Cantonese dishes. Excellent products, well-mastered cooking times, clever texture effects, plates that are as pleasing to the eye as they are to the palate… His Peking-style roast duck served in two stages is a benchmark in the domain. In keeping with tradition, the chef is backed by his personal team including four master chefs, each responsible for their own specialty: woks, dim sums, grilling and carving.
A COMET ON A STAR-STUDDED TRAIL
Frank Xu originally hails from Shenzhen and initially exercised his talents in Geneva. Now in Geneva since August 2015, it has taken him just over a year to gain this much-coveted recognition and earn Le Tsé Fung the first Michelin star ever awarded to a Chinese restaurant in Switzerland. Thanks to this new distinction, each of La Réserve hotels now has a starred restaurant: Le Gabriel in Paris, La Voile in Ramatuelle, and now Le Tsé Fung in Geneva.
“Canton and indeed China as a whole has found itself an incomparable ambassador in Frank Xu! HIs creations are authentic and delicious, meticulously put together with first-class products; the desserts in particular delight the tastebuds and make a lasting impression… Beautiful views over the gardens and the lake”. - MICHELIN Guide inspectors