In China, what we look first on the buffet ?
How many hot dishes, how many kinds of seafood and dessert.

It's sometimes difficult to get a nice selection of fresh seafood for the middle size city. They are far away from the coast and the cost is high. Not only high but simply very hard to find.

Anyway we have to guarantee a minimum to our customer, using half fresh and half frozen in a reasonale cost.

During the pre-opening time, we had quite a lot of team building.

In Chongqing, the best place for a dinner with associates if you want the dinner to be long with beers and make everyone happy is the hot pot.
F&B had team building every week with others department or internal within the different sections, such as Chinese restaurant, western kitchen, stewarding......

Christmas French Style must be with Foie Gras, buche de noel, oyster....

Here I take pleasure to cook it by himself for the 3 days we did christmas.
Flambed with Remy Martin Cognac XO.

It's time to move to the hotel.

We will leave our training place and the Novo Bar. We must remove all the personals documents and informations. Here we take away the "communication board". We clean all and we will return the restaurant to his owner.

Let's pack everything. We have spend 3 months there, it' swas great ! Everybody will remember it. We take back everything, including the beers samples. Wilson Xiong is happy, we move to the hotel.

The time is over, now let's go to the operations !

Our big ball room can hold up to 500 pers.

Here the first test with a banquet for 300 pers, a wedding.

The chinese executive sous-chef from Chongqing, Andrew Lei is satisfied.