Skip to content
search
Digest A Date With Award-Winning French Chef Alain Passard

A Date With Award-Winning French Chef Alain Passard

A Date With Award-Winning French Chef Alain Passard
Image: Courtesy of Mahanakhon Skybar
By Mari Carmen Dávila
By Mari Carmen Dávila
January 13, 2020
The chef-owner of three-Michelin-starred Arpège in Paris recently cooked up a storm in Bangkok

Alain Passard is well known for his plant-based cooking in the fine-dining world and for his usage of fresh products that he harvests himself from his two curated gardens in France. The chef, who was also part of the Netflix series Chef's Table, sat exclusively with Thailand Tatler on his last visit to the Big Mango as he hosted a special dinner at Mahanakhon Bangkok SkyBar. Here's a sneak-peek into the exceptional know-how and passion of this culinary maestro who considers himself more of an artisan. 

Image: Courtesy of Mahanakhon Bangkok Skybar
Image: Courtesy of Mahanakhon Bangkok Skybar
 

How would you define your cuisine? 

In all these years, I have never come up with a definition for my cuisine, and I’m happy with that. If I did, I think it would mean that I’m not able to create anymore.

What’s your culinary philosophy?

Simple—it involves respecting nature, seasons and including our four senses in a moderate and natural way. To deliver a good culinary experience, I always take into consideration three things: a good product, a beautiful way of cooking and high-quality standards.

What’s a major lesson you’ve learned while growing your career? 

So many things. First, I’ve learned that I chose the most beautiful profession in the world. Cooking involves precision and creativity, as well as knowing how to communicate with other people. Second, to be happy. As a chef, there’s no time to be sad or tired. The moment I open my eyes every morning I see the light of happiness. And third, your profession is your road companion. My clients always ask me why I never go on holidays and I always tell them that holidays are made for the people who work. I don’t work. 

In your opinion, what makes a great chef? 

You have to love and be passionate about your profession. A great chef is someone who looks forward to doing big things and is not scared to go further. Don’t think about perfection. You will never be perfect because perfection doesn’t exist. Always share the love and build human relations. After all, a kitchen is full of different people who are looking to learn more from this beautiful subject. 

Image: Courtesy of Mahanakhon Bangkok Skybar
Image: Courtesy of Mahanakhon Bangkok Skybar

Any advice for the people looking to make their way up the ladder in the food industry?

Be prepared to work and work hard. For example, if you want to play music but don’t know how to play an instrument, go buy one and play in the streets. Start from the bottom, that’s exactly the way I did it. I was a dishwasher and until now, I’ve never forgotten that moment. I will always cherish it. 

What’s your guilty food pleasure? 

I love traditional French desserts like the St Honoré cake, but it has to be prepared with the real crème chiboust from monsieur Chiboust who owned one of the best bakeries in Paris in 1846. 

Which chef would you swap places with?

It would be a woman like Eugenie Brazier, the mother of French cooking who had three Michelin stars back in the day. A women’s cuisine is full of generosity, love and tenderness. 

Be prepared to work and work hard. For example, if you want to play music but don’t know how to play an instrument, go buy one and play in the streets. Start from the bottom, that’s exactly the way I did it. I was a dishwasher and until now, I’ve never forgotten that moment. I will always cherish it. 

Alain Passard

Image: Courtesy of Mahanakhon Bangkok Skybar
Image: Courtesy of Mahanakhon Bangkok Skybar

If you were an ingredient, what would you be and why?

It depends on the season. For spring, I would be a tomato. In summer, an eggplant. Chestnut for autumn and parsnip during winter. 

You don’t consider yourself a celebrity chef—why is that?

Because I have never forgotten where I come from. If I wasn’t a celebrity before, why would I be one now? There are a lot of chefs who have forgotten that and whose feet have gotten off the ground. I never did and never will. 

What’s your favourite restaurant or dish in Thailand?

Fried rice. 

 

See more: 5 Chefs You Need To Book Chef's Table With
 

Tags

Digest French Cuisine Fine dining Bangkok Mahanakhon Alain Passard LAperge Paris

clear
keyboard_arrow_up

In order to provide you with the best possible experience, this website uses cookies. For more information, please refer to our Privacy Policy.

close