A French chef with two much-coveted Michelin stars, will bring his signature palette of Bordeaux cuisine to the Ritz-Carlton Beijing this week, serving up emblematic dishes such as foie gras de canard, grilled sardines and turbot with sea urchin.

Chef Michel Portos will serve up an indulgent 7-course menu at Cepe restaurant at the Ritz-Carlton on Beijing’s Financial Street from Aug. 27 to Sept. 3.

Michel gave local media a taste of his culinary art at a press event Friday, serving up grilled oyster and duck foie gras in rice-flavored soup. To enhance the crispness and flavor of the oyster, Michel served the dish with a side of diced fresh zucchini, turnips and green apple with a dressing of lemon juice, soy sauce and peanut oil. For the duck foie gras, he used red and white dragon fruits and rice soup with a splash of ginger to make the flavors pop.

Michel likes creating new dishes using ideas from his travels. The oyster and foie gras dishes took inspiration from Japanese and Cantonese cooking.

Usually, Michel tests his innovations three times. If they fail to please him after the third try, he gives up. But the gifted chef said this rarely happens, and his practice gives his cooking unique flavor in perfect proportion.

He said his chief culinary priority is quality – not only the quality of the food, but also the quality of the chef and the restaurant.