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.
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.
