The Langham, Shenzhen’s New Western Executive Chef Fabrice Bruto Presents New Menus
Recently, The Langham, Shenzhen appointed Fabrice Bruto from France as the Western Executive Chef. Fabrice has over 20 years of experience in catering management and is an expert in presenting unique and exquisite lifestyle concepts through the fusion of local food culture with traditional French culinary techniques.
This early autumn, Fabrice has prepared a delicious surprise for you with new seasonal menus for Duke’s and Perch.
Raised in a country known for its refined gastronomy concepts, Fabrice was inspired from a young age and joined the industry when just 14. Immersed in the unique charm of French cuisine, he continues to innovate by introducing different food cultures from around the world. His ceaseless pursuit for exotic flavours meant he travelled to countries and regions across four continents, including Greece, Russia, Tunisia and the US. During this time, he served as the head chef of a Michelin-starred restaurant and held key appointments at 5-star international hotels.
Fabric officially joined The Langham, Shenzhen in 2017. Before that, he was a lecturer at the renowned Le Cordon Bleu in Paris and Shanghai where he provided training for many exceptional chefs.
In his amazing journey of flavours, Fabrice injects his diverse life experiences and extraordinary insights on all kinds of foods into every of his culinary creation. His endless inspiration and artistic presentation make every dish an extravagant experience involving not just taste but touching all five senses.
Over the years, Fabrice remains committed to bringing classic French cuisine to food enthusiasts in Shenzhen. With the use of premium ingredients and innovative culinary techniques, he has created many dishes that were reminiscence of the romantic ambience of France.
This early autumn, Fabrice is introducing all-new seasonal menus at Duke’s and Perch. With dishes such as Pan-Fried Foie Gras, lauded by Europeans as one of the three greatest treasures of the world, cooked in a caramel, rocket and sweet mango sauce; premium Robbins Island Wagyu Beef from cows bred in the clean and natural environment of Australia, featuring amazing marbling, tenderness and juiciness served with creamy potatoes, the menus are set to excite and delight.
At the Perch, diners will have the pleasure of trying Fabrice’s new creations, which include a 500 g New Zealand T-bone Steak that is a must-try for all meat-lovers, and a special potato burger that uses mashed potato in place of traditional burger buns.
“The Langham, Shenzhen is known for its excellent products and services,” Fabrice said. “We will continue to source the best ingredients to create an unforgettable dining experience using exquisite elements from traditional French cuisine.”
About Langham Hospitality Group
As the wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group encompasses a family of distinctive hotels under the Langham Hotels and Resorts and Cordis Hotels brands with more than 50 projects currently either confirmed or in a developed stage of negotiation from Asia, Europe and North America to the Middle East. The Group takes its name from the legendary Langham in London which was widely recognized as Europe’s first Grand Hotel. For 150 years, this flagship hotel has represented sophisticated and gracious hospitality, a philosophy that reflects elegance in design, innovation in hospitality, genuine service and captivation of the senses across all properties. For more information, please access the website at www.langhamhospitalitygroup.com.