Is there a film or book you think every chef should take in?
Ratatouille! It is a brilliant film and, surprisingly, one of the most accurate depictions of a chef’s world—well, aside from the rat, of course.
Which chef would you love to cook with—dead or alive?
Gérald Passedat. He’s my favourite chef and I adore seafood. What he has created at Le Petit Nice is extraordinary.
What’s one ingredient you can’t live without?
Personally, yoghurt. It is a staple in my fridge and something I can eat with almost anything. Professionally, it will be citrus fruits. They offer endless variety and so many possibilities, from zest to juice to peel, every part can be used in many ways.
What’s the best restaurant you’ve ever eaten at?
L’Ambroisie in Paris. I was lucky enough to dine there once, and it was pure perfection. The flavours, the execution, the attention to detail—it was all flawlessly done. It was one of those meals that stays with you.