Which dish do you enjoy cooking the most?
From my experience travelling all over France, I’ve developed a real taste for the combination of flavours from the sea and the land. I’d mention two favourites: lobster fricassee with porcini mushrooms and hot oysters with Champagne.
Which dish could you absolutely not eat?
Er… Nothing springs to mind – I think I like everything! On one condition, though: it has to have flavour. Food without sauce, without gravy, without any added depth – I find that rather sad.
Do you have a particular memory or anecdote from the kitchen to share with us?
I’m still very struck by the impressive flood of journalists at Les Trois Gros when they were awarded their third star, whilst I was an apprentice there…
If you were a sweet dish, you’d be:
A Saint-Honoré, for its crispiness and indulgent flavour.
If you were a savoury dish, you’d be:
A leg of venison with Grand Veneur sauce, to pay tribute to the succulent game supplied by the magnificent Tronçais Forest, just a few kilometres from the restaurant…
If you were a hashtag, you’d be:
#chefgourmand
