Jean-Michel Lorain gives his take on modern French cuisine

Crown Macau said its goodbyes on the weekend to Jean-Michel Lorain, with the three-Michelin-starred chef having accepted an invite to attend as part of this year's Wine and Gourmet Asia.
Having prepared a series of lunches and dinners for Crown's guests, the masterchef's most memorable meal was surely his dinner event last Thursday, with oysters, caviar and truffles abounding, coupled with exquisite wines including the Bouchard Pere & Fils, Morey St Denis 1975.

Speaking to the MDTimes the following day, Chef Lorain was highly complimentary of his staff and team, not to mention the patrons.
“The guests said the food was very good,” he said, adding “in fact we did most of our signature dishes [that night].”

With his assistants having worked from 8:00 am till midnight each night of his residency, they are no doubt thankful for some free time, although perhaps more thankful for the imparting of knowledge that inevitably follows from such an initiative.
Not that it was entirely smooth sailing for Jean-Michel, who acknowledged that being in a foreign kitchen made things somewhat slower. “When you don't know the place you lose a lot of time looking for utensils and produce,” he said.

Every ingredient was flown over from France, with Crown getting in touch with Chef Lorain's own suppliers and ordering the relevant produce.