GRAND Hyatt Shenzhen has appointed Marc Briol as chef de cuisine of Belle-Vue, on the iconic hotel’s 37th floor. Briol’s arrival has livened up the menu, as he applies French techniques and inspired presentations to create updated versions of classic dishes.

    “I am so pleased to welcome Briol to lead the culinary team at Belle-Vue. His creativity and passion will bring new inspiration to the restaurant and create exciting dining experiences that are approachable and fun,” said Martin Riehl, executive chef of Grand Hyatt Shenzhen.

    The culinary arts have been Briol’s natural calling since he was a young boy cooking his own meals after school. He took up his first kitchen position at the age of 17, with an apprenticeship at the Radisson Blu Hotel in Cologne, Germany. During that time, he worked in the kitchens of other restaurants on his days off, feeding his hunger to learn as much as he could about cooking.

    This passion for cooking led him to the Michelin-star restaurant Berens am Kai in Duesseldorf, Germany. Prior to his current appointment at Grand Hyatt Shenzhen, he served as the sous chef at Andaz Hotel Liverpool Street in London, the United Kingdom.

    Briol’s style of cuisine presents a fresh culinary perspective on classic dishes, creating new yet familiar gastronomic

    experiences with every plate.

    A perfect introduction to Briol’s cuisine is the homemade foie gras terrine, served with nuts, celery, grapes, sauternes jelly and brioche. This appetizer combines classic flavor pairings and incorporates different textures for an overall effect that is far more interesting than any one texture alone.

    In this dish, the richness of the foie gras is cut with a playful pairing of nuts and grapes, which are typically served with cheese. Briol also enlivens the velvety smoothness of the liver with crisp celery, crunchy nuts and fluffy brioche, creating a mouthful of textural intrigue.

    Other highlights that Briol is creating for Belle-Vue include main dishes such as grilled Norwegian salmon fillet with spring bay mussels, potato confit, and tomato-vinaigrette; and for dessert, Chocolate Mascarpone Gateau, served with chocolate crumble and topped with vanilla ice cream.

    These signature dishes are featured in the Best of Belle-Vue selection as well as the restaurant’s a la carte menu. The Best of Belle-Vue is a set menu that includes a course of seafood on ice, a selection of all-you-can-eat appetizers prepared tableside, a choice of main course and a dessert for 388 yuan (US$62.5) per person, subject to service charge.

    (Amber Zhang)