Where are you from and how has that shaped or inspired
you?
I am from Nantes, Loire Valley. Every region in France has
regional food culture and you are raised in that food culture. From
my side, that explains a lot.
What are your childhood food memories?
I grew up on boire blanc (the acidic butter sauce traditionally
served with pike perch) and frog legs in parsley butter. We at a
lot of escalope of veal “à la Normande”, with creamy mushroom
sauce. My grandmother’s French toast – made with leftover baguette
and way too much cinnamon – is a potent food memory for me.
How do you define French cooking?
It’s very regional and focuses on the most incredible produce.
There is a real sense of simplicity, with each ingredient
expressing itself to the fullest. Some might say it’s rich; I
prefer to say it’s delicious.
Best bistros in Paris…
Le Comptoir from chef Yves Camdeborde, Bistrot Paul Bert from my
friend Bertrand Auboyneau, Le Baratin by chef Raquel Carena and
Franck Baranger’s Le Pantruche.
Dining and Cooking