If you were...
Who is the chef Guy Savoy ?
An ingredient? An artichoke.
An utensil? A spoon to taste.
A sauce? Béarnaise sauce.
A childhood dish? A squash gratin.
A dish you like to cook at home? All the slowly cooked dishes.
Your little indulgence? A sardine can, even for breakfast if it’s with good toasted bread and fresh butter.
Which ingredients (at first glance opposite) do you like to stir together? Surf and turf produce.
If you had to reinterpret a gastronomy classic, which one will it be? The classics stood the test of time. They are very inspiring however I prefer to dedicate myself to innovation.
If you had to recommend a promising chef? I don’t recommend him, I keep him with me!
Next intake – September 3, 2018