Pazu Chan, ‘(People's Chefs) - Pascal Breant’, 2011, Art Beatus

Born and bred in France, Breant has spent time working in various kitchens around the world in the recent 30 years. Previously, Breant has been the Assistant Executive Chef at the Michelin Three-Starred La Tour D’Argent and now brings in the most authentic pressed duck dishes (canard au sang) to Hong Kong. Recently, Breant has opened his own Alchemy Restaurant & Lounge in the city.