Interviewed October 2014
Q How long have you been cooking professionally?
A. I started cooking professionally 30 years ago.
Q. Where did you train to cook?
A. I trained in Paris from 1982 till 1986 at Lenôtre, Robuchon, Pré Catelan, Pavillon d’Elysée. I also trained in Saint-Tropez at Byblos (with Lenôtre) and with Paul Blanc.
Q. How would you describe your style of cooking?
A. My style of cooking could be described as a contemporary cuisine de terroir, with full respect of the produce and season, emphasized on taste.
Q. Is there a secret for a successful restaurant
A. My team and I give every day the best of ourselves, always finding a way to improve till perfection.
Q. Do you have a "signature dish" or favourite dish you enjoy cooking?
A. I always combine different tastes, often with a mix of Japanese influences.
I have several "signature dishes“ which I’m very proud of: 1) young pigeon 'Anjou‘ with crispy bacon, potato mousseline and black truffle ‚melanosporum; 2) grilled turbot with spinach, lobster béarnaise and bouillabaisse puree.
Q. Do you have a favourite ingredient?
A. My favourite ingredients are crustaceans and local vegetables.
Q. Which restaurant do you most enjoy eating at on your night off?
A. It depends. One moment I love to eat top gastronomy and the other moment it will be top brasserie. Anyway, it should always be high-quality food, delicious and tasteful. A nice atmosphere is also very important to me.
Q. What is your most interesting or fun experience from your time in restaurants?
A. I always like to see the customers leaving the restaurant with a big smile on their face, especially after a very busy service. My day is perfect when the customers tell me they had a great experience at my restaurant.
Q. What would be your "last request" dish?
A. I would like to share this dish at home with friends: a nice barbecue with very tasteful meat, grilled crustaceans and squid.
Q. Is there another chef that you most admire?
A. I admire a lot of chefs, too many to enumerate. Actually, I admire every chef who’s radiating passion for his job, new chefs as well as the classic ones. Both of them should continue to exist.
Q. Any advice you would give to someone wanting to become a chef?
A. A good chef should have produce knowledge, especially from his own area. He should taste continuously and not be too soon satisfied with the results. Finally, he must always go for perfection.
Q. Any final thoughts you'd like to share e.g. new developments at the restaurant?
A. No final thoughts at the moment.