Michelin Star chef Daniel Chambon compares the preparation of an ingredient to a woman putting on makeup. If she puts on light makeup, it is her true self. If she puts on heavy makeup, she might look lovely, but it is not her.

"Instead of making an ingredient stand out, a good chef should let an ingredient's taste stand out by itself," says the French chef.

Gourmets in Beijing were lucky to try what is possibly the world's best black truffle and foie gras at Flo Beijing recently, when chef Chambon visited Beijing from Sept 13-22 to showcase his culinary skills, featuring delicacies from Perigord, France.