After the Dragon Boat Festival

The Old China Hands Lunch 6 June had a turnout of 25, with many members unable to attend due to travel and workload. As usual lively conversation.

See the menu, most dishes in the pictures:

• ham salad andalouse OR puff pastry with chicken curry Indian style OR fresh daily soup
• veal sausage with curry sauce served with salad and Belgian fries OR sliced roast beef with gravy served with cauliflower and pan fried potatoes OR pan-fried snapper Meunière served with daily vegetables and boiled potatoes
• daily desert

Next lunch Friday 4 July.

Renaat Morel, the Chef

Morel’s Restaurant and Café has become a real institution in Beijing, the only real Belgian restaurant and with a solid track record of 25 years.
My first visit to the restaurant was in February 2000, just after returning to Beijing after nearly five years in Shanghai.

Renaat is an incredible story teller with an impressive memory. But writing is not his strong point, so I help him time to time to play secretary and to record bits and pieces of his past.
Renaat has an imposing career and I still record new facts about his memorable adventures as a top chef.
See here my latest update: Renaat Chef
Before landing in China, Renaat worked in major five-star hotels in France, Belgium, Switzerland and Holland such as:

• Hôtel Hermitage Monte-Carlo – Monaco
• Hotel Barrière Le Majestic Cannes and Sporting Club of Cannes
• InterContinental Carlton Cannes – Cannes
• Le Cap Estel – Eze Bord de Mer (between Nice and Monaco)

He served an impressive list of famous people, see the PDF.
On top of his 3 Michelin Stars he accumulated an endless list of titles and awards and he has been interviewed by many Chinese and foreign media.
Before setting up his restaurant in Beijing Renaat was executive chef in Beijing Air Catering Company, Crown Plaza Xiamen Seascape, Henan Zhongzhou Crown Plaza Hotel and Beijing Kunlun Hotel.