We were invited by Ignace Lecleir and his team for a guest chef event in Beijing in his restaurant TRB bites. We created a 5 course diner during 4 days. Over 200 guests came by to enjoy combinations of different fine dining dishes with fish, meat and vegetable creations. Think of ice lettuce in combination with teardrops of peated-whisky-sour as an amuse or foie gras with Chinese milky oolong tea.