Chinese cooking is fast, aromatic, and deeply practical: heat, oil, garlic, ginger, and sauces that come together in minutes. Christophe keeps that energy and runs French technique underneath.
3 recipes
This is a light, grain-free take on Sichuan Dan Dan noodles using prawns and crunchy pork crackling. Paper-thin fennel and zucchini ribbons replace the noodles, dressed in a nutty sesame sauce with chili oil.
40 min · Intermediate
This is a sophisticated Cantonese dish where sweet black tiger gambas meet a rich, savory homemade XO sauce. You'll butterfly the prawns for maximum sauce contact, sear them for a golden crust, then briefly braise them in the sauce until they're tender and glossy. It's a more accessible but equally luxurious alternative to lobster.
55 min · Intermediate
This is a bold, aromatic stir-fry from Western China where thinly sliced lamb and a colorful mix of peppers and onions get coated in toasted cumin and numbing Szechuan peppercorns. The secret is a quick marinade that keeps the meat tender, then searing it fast over high heat to get those crispy, spice-crusted edges. Ready in 45 minutes, serves 4.
45 min · Intermediate
China is part of the wider Asian story in how Christophe cooks — not as a museum piece, but as live technique. High heat, aromatics in the right order, balance between salty, sweet, and sour. What he borrows from French training is timing, seasoning in layers, and the patience to build a sauce that still tastes immediate.
Stir-fries, braises, and sauces with real backbone. A small collection, chosen for how aromatics and richness balance. Browse the Chinese recipes above.
