What I like about Asia is how you’re never done with finding new flavors. I’m always looking forward to these surprises—the flavors and the way it’s cooked is so different from how we do it in France. This can inspire me to create a dish, even though I do not try to copy or do it the same way. I think it’s interesting. I do dim sum a little differently from the locals. Instead of eating everything as they come, altogether, I prefer to eat the steamed first before the roasts. As a Frenchman and a chef, this is something that I do because in France, we start light and we go up.
When you see the map of France, the variety of food is amazing. Burgundy and Alsace are next to each other, but you look at winemakers, the vegetables, and fruits, they’re totally different. There are so many different terrains in France that we are quite focused on our food from different region, but I can tell you for many years that the culinary knowledge is disappearing because a lot of French are going overseas. Here are some of the very local restaurants I like in France!
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