Maxime Renaud traces his interest in cooking back to his childhood. He has been working as a chef since he first came to live in Changsha. As a sous chef at a leading hotel, he loves nothing more than to experiment and devise new dishes. One of his signature creations is marinated cod with miso and pickle sauce, beetroot cream and coconut cloud. /CGTN

Maxime Renaud traces his interest in cooking back to his childhood. He has been working as a chef since he first came to live in Changsha. As a sous chef at a leading hotel, he loves nothing more than to experiment and devise new dishes. One of his signature creations is marinated cod with miso and pickle sauce, beetroot cream and coconut cloud. /CGTN

Maxime Renaud traces his interest in cooking back to his childhood. He has been working as a chef since he first came to live in Changsha. As a sous chef at a leading hotel, he loves nothing more than to experiment and devise new dishes. One of his signature creations is marinated cod with miso and pickle sauce, beetroot cream and coconut cloud. /CGTN

Maxime Renaud traces his interest in cooking back to his childhood. He has been working as a chef since he first came to live in Changsha. As a sous chef at a leading hotel, he loves nothing more than to experiment and devise new dishes. One of his signature creations is marinated cod with miso and pickle sauce, beetroot cream and coconut cloud. /CGTN

Maxime Renaud traces his interest in cooking back to his childhood. He has been working as a chef since he first came to live in Changsha. As a sous chef at a leading hotel, he loves nothing more than to experiment and devise new dishes. One of his signature creations is marinated cod with miso and pickle sauce, beetroot cream and coconut cloud. /CGTN

Maxime Renaud traces his interest in cooking back to his childhood. He has been working as a chef since he first came to live in Changsha. As a sous chef at a leading hotel, he loves nothing more than to experiment and devise new dishes. One of his signature creations is marinated cod with miso and pickle sauce, beetroot cream and coconut cloud. /CGTN