N°7 Teaching French Excellence
After seven years at Maison Troisgros, he joined the Institut Paul Bocuse in 2012 where he promotes French excellence daily. Here is his vision of the French Touch.
YOU CHOOSE TO MOVE TOWARDS TRAINING. WHY?
Very early on, I showed interested in transmission: when I was preparing my professional baccalaureate at the Chamalières hotel management school, I already loved explaining and sharing. My teachers advised me to complete my training with an HND (BTS in France), already anticipating the fact that I would want to teach later on. After having the chance of working in great houses and approaching excellence, I registered for the Best Craftsman of France contest. It is the only contest I have ever taken part in.
I did not do it to pass a contest but because I was sensitive to the values of excellence, sharing and transmission attached to it. It then seemed logical to join the Institut Paul Bocuse to share my knowledge with motivated youth in a globally renowned establishment.
WHAT DOES FRENCH EXCELLENCE MEAN FOR YOU?
For me, French excellence is one of craftsmanship, everything that comprises refinement and beauty in the gesture. It is also the diversity of our terroir, the precious know-how of men and women passionate about their work, the quest for beautiful materials… This excellence is renowned in the whole world and persists thanks to transmission. It is up to us to pass on this heritage and enrich it with the latest innovation to stay ahead.
WHAT IS THE FRENCH TOUCH?
The French Touch is synonym with boldness and creativity but it relies first and foremost on a solid foundation. The mastery of cooking techniques and know-how in terms of cutting, cooking, seasoning are our strengths and the basis for the French Touch. It can also rime with exoticism, it is not incompatible: we can inspire the French Touch in a recipe by using products from elsewhere such as yuzu, soy sauce, dry skipjack or dashi and hence reconcile a form of culinary openness to technical excellence.
The French Touch is also perceived through the signature of great chefs. At Michel Troisgros’, it is acidity; at Gérald Passédat’s, it is sea products; at Alain Passard’s, vegetables…
HOW DO YOU TEACH THE FRENCH TOUCH AT THE INSTITUT PAUL BOCUSE?
First by learning the cooking techniques. We have the chance of having students coming from all around the world: over 40 nationalities are represented. Each appropriates the French Touch freely. For instance, one of our students has imagined beef bourguignon empanadas. Finally, we identify the French Touch quite easily in foreign chefs such as Chef Kei Kobayashi (leading Kei, Paris, two Michelin stars) who features a modern and creative French-Japanese cooking; or even our young starred Chef Younghoon Lee (Institut Paul Bocuse graduate) and his French-Korean fusion cooking at Passe-Temps, Lyon 6th district (France).
N°1 Mystery visit in Practice
