Sofitel Wanda Beijing's Le Pre Lenotre French Gastronomic Restaurant is proud to host a cuisine event centered on the savoir-faire of Rene Meilleur, the two-Michelin Star chef of La Bouitte restaurant in Saint Martin de Belleville, France.

It is Meilleur's first trip to China. He will bring to Beijing his signature dish, "duck liver cutlet on a corn cake and acacia honey", which he has served for years at La Bouitte.

"I think it will be popular in the China market, as the taste is a mix of saltiness and sweetness, which is often used in Chinese cuisine," he says.

Meilleur's fascination with food began at age 14, when he lived at a ski resort. While many of his friends became ski instructors, he was drawn to the kitchen, he says. He became a chef de cuisine at age 23. He bought the land for his restaurant in his hometown Saint Marcel in 1975.

Meilleur started out offering local specialties, such as fonudes and raclette. But he was ultimately aiming for another type of cuisine, such as the gastronomy he discovered in Paul Bocuse Restaurant in 1980. Following his instinct to create a more refined gourmet cuisine paid off. He won La Cle D'or by the Gault Millau in 2000, one Michelin Star in 2003 and another in 2008.

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