My drink of choice is water, always. Staying hydrated is essential when you’re working long hours in hot kitchens, but more than that, I want to taste everything clearly. My palate is my most important tool, and I need to keep it sharp and clean. Water allows me to fully experience and appreciate the flavours I’m creating and the wines I’m pairing with food.
For a speedy midweek meal, I like pasta alla vittorio – a perfectly cooked bowl of pasta with a homemade tomato sauce and basil is always a winning combination.
The most decadent meal I’ve ever had was a 20-course dinner in Japan, in a traditional ryokan. A sensory journey I’ll never forget. This experience reminded me why I love travelling and discovering new cultures. Every country has something new to discover, something to learn from ingredients to techniques. That meal was about more than just food; it was about precision, respect for ingredients, and the spiritual aspect of dining. It reinforced my belief that technique is important, but emotion and respect for ingredients are at the core of great cooking.
I love Paris. It’s where I opened my first restaurant and where my heart is. It’s my home, and I love walking around the city and exploring new places with my daughters. I also recently went to New York and was blown away by how many things there are to do. There are so many museums to see and so many wonderful places to eat. But Paris will always be special to me – it’s where I found my energy and creativity when I was initially apprehensive about opening at The Connaught in London. Paris has a culinary energy that inspires me, and it’s where I can see my daughters growing up surrounded by culture, art and incredible food.
For weekend brunch, I love eggs and mushrooms, or sometimes a chicken pie, and definitely something sweet – for example, a lovely slice of lemon cake or banana bread. For me, weekends are the time to unwind and enjoy comforting meals with my close family and friends. These moments are precious. They’re when Charlotte, Quiterie and I can cook together, sharing simple pleasures and creating new memories. It’s different from the intensity of my professional kitchens; it’s about love, family, and the joy of cooking together. These brunches remind me of cooking with my grandmother and making that first apple pie.
Dining and Cooking