Chinese flavour, chef technique
Chinese recipes
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.
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.
3 recipes in this collection
Why trust it
This collection treats Chinese flavours with the same discipline as French classics: clear heat control, layered seasoning, and sauce logic shaped by Le Cordon Bleu training in cuisine, boulangerie, and patisserie, plus two-star Michelin kitchen experience.
Technique focus
Watch wok heat, aromatics added in sequence, cornstarch slurries used cleanly, and finishing seasoning done off the heat.
Pantry cues
Soy sauce, Shaoxing wine, black vinegar, garlic, ginger, scallions, sesame oil, star anise, and rice or noodles show up often.
Start here
Essential chinese recipes from the archive
Sichuan Sesame Gambas with Shaved Fennel-Zucchini 'Noodles' and Pork Crackling
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.
Wok-Seared Black Tiger Gambas with Homemade XO Sauce
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.
Szechuan Cumin Lamb with Peppers and Onions
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.
Sichuan Sesame Gambas with Shaved Fennel-Zucchini 'Noodles' and Pork Crackling
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.
Wok-Seared Black Tiger Gambas with Homemade XO Sauce
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.
Szechuan Cumin Lamb with Peppers and Onions
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.
Stir-fries, braises, and sauces with real backbone. A small collection, chosen for how aromatics and richness balance. Browse the Chinese recipes above.