Epicure
Most exciting ingredient or
cooking trend?
I have always had a great love for
butter, as it compliments both
savory and sweet dishes with
richness. I am using it to a less
extent now though, as it often can
cloud the pure taste of the produce.
Is there an ingredient or food
trend that you hate?
Cilantro. It’s a herb that really
divides people. Some love it, some
hate it. I am the latter, for me, it
tastes like soap.
What is your proudest culinary
moment so far?
We were recently included in the
“Worlds Top 50 Best Restaurants Global Selection.” This doesn’t mean
that we are in the top 100, but an
indication that we are close and on the
right track. It meant a lot for me and
the team to know that our colleagues
in the industry see us as one of the
best restaurants in the world.
Famous people you’ve cooked for?
I have had the pleasure of cooking
for both celebrities and royalty. But
the guests that I take the most pride
in cooking for are food lovers,
curious and adventurous diners, who,
whether rich or poor, have a true
love for good food.
If you were going to get a culinary
tattoo, what would it be?
I already have a few. My one arm was
recently covered with berries, on the
other an octopus.
For your final supper, you’d choose?
A dozen oysters for starters; my
childhood favorite of lamb skewers
and cous-cous for main course; and
probably Tarte Tatin with vanilla ice
cream for dessert.
If you could spend a month
studying the local cuisine in
a foreign country, which one
would it be?
I would go to Japan. Two summers
ago, I spent 3 weeks there on
vacation. But I would love to go
back and study traditional Japanese
cuisine under one of their many
great masters.
What comfort food do you make for
yourself after a bad day?
One of my addictions is a big piece
of buffalo mozzarella, drizzled with
olive oil, freshly ground black pepper
and flake salt.
Leek and whitefish
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