Roast meats, blue cheeses as Bleu de Causse, mixed salads (foie gras), a gardianne beef stew, braised beef, jugged game, barbecued meat, chocolate desserts, etc.
Jean Anthelme Brillat-Savarin (French epicure and gastronome): The discovery of a new dish does more for human happiness than the discovery of a new star.
The dishes of GinYue restaurant are made by over 100 seafoods from all over the world including abloom, sharkskin, edible bird's nest, seaslug and zhusheng etc.
Her time at Insead taught her to appreciate French haute cuisine but it also reminded her that her native Japanese food was far more varied than most Europeans appreciated.