Why did you accept this task?
Aurelie Chaigneau: I loved this regional cuisine idea. These chefs who came from all over France to better promote their culture with their cuisines, local products and traditional dishes, I found it very innovative.
How was your collaboration with Gilles Goujon and Norbert Tarayre?
Mayonnaise went very well between us! Gilles Goujon is the “technical guarantor” of the competition. Norbert traveled around France. I put my feet under the table, much easier! (Laughs) In my daily life, as I do as a critic, I put myself in a customer’s shoes at the restaurant.
What do you expect from the candidates who will serve typical dishes from their regions?
Feeling. This is my first barometer for a food I know very well. If I feel something strong when I taste it, it wins.
How should a chef go about conveying emotions through a meal?
This comes primarily from his personality and the choice of his products. Then the heart he will put while cooking. I tend to prefer a less technical dish, but this one is ultimately better thanks to the chef’s love. Something unexplainable will come out of it.
Interview Benoit Lesueur
Source: Programme Television
Elizabeth Cabrera is an author and journalist who writes for The Fashion Vibes. With a talent for staying up-to-date on the latest news and trends, Elizabeth is dedicated to delivering informative and engaging articles that keep readers informed on the latest developments.
