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“It’s too early for the French to write off”

What does French cuisine smell like? Incredibly difficult question. We have 22 regions, and each of them has its own unique specialties and smells. But if it is nevertheless necessary to single out one thing – then, probably, this is beef in Burgundy. The smell of this dish is not confused with what.

Checking products personally is the sacred duty of any chef who respects his profession.

No dish passes by me. None We are always surrounded by VIPs: someone has already arrived, someone may appear at any time. So we have no margin for error.

I like going out to the restaurant hall and chatting with guests. How else to understand what a person likes, what does not like? Sometimes the eyes can say much more than any entry in the book of thanks.

Around the French cuisine a lot of noise and a lot of different opinions. I will also express my own: the most important, basic value of French chefs is respect for the product. Without high-quality local ingredients, we could hardly claim to be the first positions in world cooking. And our task is to preserve the tradition of using only the best available.

I was lucky to get unique rewards. I am proud that I won at Bocuse d’Or, Auguste Escoffier and Taittinger, was awarded the title of Un des Meilleurs Ouvriers de France, the medal of Antoine Karem and the title of holder of the Legion of Honor. This is not only prestige. First of all, this is responsibility – for what you cook, for your country.

Scandinavian cooks in recent years have occupied the pedestal of Bocuse d’Or. I understand why. They are super-organized and trained, perfectly prepared professionally and physically. They represent the “right” dishes – very fresh and from products of the highest quality. And I must admit, the Scandinavians are excellent fighters. It is very hard to compete with them.

Almost every day I finish work at midnight, or even later. I was ordered to the road to the stove at home – my wife is hosting it. I love her kitchen, despite my professional tastes. Every day I try a lot of various gastronomic delights, and it is very important for me to eat something simple at home.

I can cook any dishes from any products. The only thing that I can’t stand as a cook is andyuyet, blood sausage with pork giblets. I can not help myself: this dish for me simply does not exist.

Culinary art in France, in the historic homeland of all gastronomy, today is in a dangerous position. We must support the youth in their desire to stand at the stove and prepare food with love.

Two or three times a year, I conduct a series of classes for young children at Ecole Ritz Escoffier to show them the way in which they can carry the flag of French gastronomy. This is my personal contribution to the development of cooking art. We, the French, are still too early to write off.

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