Originally founded in Paris in 1901, FLO has been in Beijing for 23 years. During this time, it has brought French cuisine and culture to generations of diners in Beijing, winning recognition from both Chinese and foreign diners, as well as many international awards.
23 years is a long time, enough to learn, grow, and mature. FLO has used these 23 years in Beijing wisely, maintaining a low-key, down-to-earth attitude and recognition of the profound culture of the land in which it is situated.
FLO is proud to have contributed to the French food scene in China. But this would not have been possible without the support of all of our guests. To thank you for this support, FLO has created an anniversary menu filled with some of our most iconic dishes from over the years. Join us as we take a journey through FLO’s past, present and future.
Amuse bouche: Surprise gift box
Oysters: Dare to be first
1999年，福楼集团在亚洲的第一家门店于北京隆博广场正式对外营业，也成为了北京第一家供应法国进口生蚝的餐厅。在当年空运法国生蚝来到北京这几乎就是难以想象的事情，但福楼创始人保罗·布什 Jean-Paul Bucher为了能够让真正喜爱西餐的顾客们品鉴到优质生蚝的美味不惜延迟开业，因为福楼从一开始的定位就不仅仅是一家餐厅，更是法国美食文化的传递者，而生蚝恰恰是法国美食文化中的重要组成部分，甚至开蚝师也同侍酒师一样是法餐中的一个独特的岗位，而作为在法餐中举足轻重的生蚝若然无法出现在福楼的餐桌上，那无疑是一场不完美的开业。作为法式餐饮文化的一部分，到如今福楼美颂依旧保留了进门左侧的开生蚝区，希望每位顾客从一进门就能体会到纯正的法式文化。
In 1999, Groupe FLO’s first restaurant in Asia opened in Rainbow Plaza, becoming the first restaurant in Beijing to serve oysters imported from France. At the time, it was almost impossible to imagine eating oysters all the way from France in Beijing, but FLO founder Jean-Paul Bucher was determined to create an authentic experience for lovers of Western cuisine in the city. It is easy to see that from the very beginning, FLO was more than just a restaurant, it was a place to celebrate and pass on French food culture, and oysters are an indispensable part of that. If there weren’t oysters at FLO, then it just wouldn’t be perfect. Today, you will still see a fresh oyster preparation and presentation area to your left when you enter FLO Maison, giving you an experience of French culture as soon as you walk in the door.
Whether served with a red wine vinegar vinaigrette or a simple squeeze of lemon, fresh oysters offer a burst of ocean freshness every time you eat them.
Foie Gras: In search of perfection
It took five years to develop a foie gras recipe that was suitable for the tastes of Chinese diners. One of FLO’s directors, Mr Jacques Rougié, was also the director of world-renowned foie gras brand, Rougié, so naturally, his requirements for cooking foie gras were very high. Foie gras is an iconic French ingredient, the first choice of many Michelin-starred chefs. FLO has always been dedicated to finding the best way to showcase the natural richness of foie gras, going through round after round of tests, finally achieving results that Mr Rougié and the whole team could be happy with in 2004, including the perfect wine pairing from Jean-Paul Bucher’s home region.
Whether it is paired with raspberry compote, fig jam or champagne jelly, foie gras has a wonderfully silky texture and unparalleled richness. FLO recommends enjoying foie gras with a wine from the Alsace region.
Herb butter escargot: The customer comes first
FLO’s shell-on herb butter snails were first introduced in 2006. FLO had been serving snails in small baking pans since the restaurant first opened, but many customers would ask why they couldn’t order snails in the shell like they had seen in the movies. FLO listened to their feedback, and launched shell-on snails baked with herby butter and served with traditional escargot tongs that have been used in France for centuries.
Made using AOP Beurre D’Isigny, FLO’s herby escargot are a fragrant, indulgent treat. It’s easy to see why the French eat 300 million snails every year!
French-style pig’s trotters: Culinary crossover
2008 saw Beijing host the Olympic Games and many international visitors travel to Beijing. To celebrate the end of the Olympics and the arrival of FLO’s 10thanniversary, Mr Rougié invited Michelin-starred chef Daniel Chambon to Beijing to work with FLO as a special consultant. While in Beijing, Chef Chambon enjoyed a dish of pig’s trotter rice, and came up with the idea of creating a dish that bridged Chinese and French culture, since trotters are an ingredient enjoyed in both cuisines. After weeks of painstaking research and development, Chef Chambon created a pig’s trotter dish featuring luxurious French ingredients like black truffle, foie gras, and wild mushrooms.
Unlike the Chinese way of cooking pig’s trotters whole, in this dish the trotters are completely broken down and mixed with the truffles, mushrooms, and foie gras, creating a dish that is rich in flavour and texture.
Boston lobster with Qingyuan chicken: Out with the old
The years 2011-2012 were full of changes. In 2011, FLO opened in Tianjin, and in 2012, FLO moved to a new location on Xiaoyun Lu, getting a luxurious new makeover and upgrade in the process. The move was celebrated with an auspicious dish of Boston lobster – the dragon of the sea – and Qingyuan chicken – the phoenix of the sky.
This unexpected but delicious dish brings out the best in the two seemingly unconnected ingredients, offering exceptional tenderness and flavour.
M7+ wagyu beef oyster cut: Spirit of ingenuity
In 2017, FLO began experimenting with charcoal grilling, especially for fine cuts of meat. This early research laid the foundation for restaurant brands like RÔTI and L’OX. During this time, FLO introduced oyster cut steak (taken from the backbone just about the rump), a cut not often seen in European cooking due to its relative complexity to butcher and prepare – three times longer than an ordinary fillet steak. But FLO believe that this tender, flavourful steak was worth the effort, and it was well received by diners in Beijing.
Of course, M7 wagyu beef is extra plump and juicy. FLO’s skilful charcoal grilling method locks in all that natural flavour and imbues the meat with a hint of wood smoke.
Chestnut Mont Blanc: Keeping pace with the times
In 2019, in the year of the restaurant’s 20thanniversary, FLO welcomed new executive chef Victor, as well as Michelin-starred consulting chef, Frédérik Bizat. This new and improved version of the classic Mont Blanc dessert comes from that time. The dessert is adapted to the tastes of modern diners with reduced levels of sugar and also introduces elements inspired by a local Beijing treat: winter pear soup. It is the perfect fusion of Beijing and Paris.
This modern Mont Blanc is sweet but not cloying thanks to the pears and cooling sorbet. The combination of chestnuts and pears is a high-end treat with a hint of Beijing flavour.
2020年至今福楼进入了新的时代，虽然近年来餐饮业受到了巨大冲击，但是传播法餐文化以美食增进中法交流的初心驱动下，福楼依旧逆流而上，旗下不同风格的子品牌也应运而生，专注意面的LEO、醉心碳烤的ROTI、爵士风情的LOX、Wine Bar的ROOT 陆 85...形成如今“一枝独秀不是春，百花齐放春满园”的新局面。
2020 marked the start of a new era for FLO. Although the restaurant industry has faced tough challenges in recent years, FLO remains committed to promoting French food culture and Sino-French cultural exchanges. With this commitment firmly in mind, over the last few years, FLO has launched a series of sub brands, including LEO, which specialises in pasta; RÔTI, which elevates the art of charcoal grilling; L’OX, a Jazz Age-inspired steakhouse; and ROOT 85, a casual canteen and wine bar.
23 years is a long time, and we have gained and lost many friends along the way. Across the years, it is these friends and guests who have made FLO what it is today; we couldn’t have done it without you. We will continue to strive for excellent and offer every guests the best food and service.
No one dish can fully sum up the past 23 years, but we hope that this menu will express a little of our passion for French food and culture.