1.- Nicolas Sarkozy has called on UNESCO to put french gastronomy on its world heritage list. Do you think that french cuisine should be the only gastronomic tradition to make it on that cultural list and why?
France has much more of a chance of making it to a Unesco list. If it is
part of a successful group, and not alone. It could include France, China,
the Mediterranean diet (Greece, Italy, Spain), Morocco, Peru, Mexico,
2.- What is a magic dish?
The frozen foie gras at El Bulli which dips in a warm Jerez consommé. The
colors, the aromas, the taste are exceptional and magic.
3.- Most of the people think, that cheese matches best with red wine. What is your point of view?
There are many different cheeses, and many different wines. Many
different pairings are possible, from old vintage wines, mostly red, to
sweet wines, mostly white. Port is often perfect, especially with Stilton,
Roquefort, or other blue cheeses.
4.- You are travelling around the world, which gives you a tremendous experience of divers cookingstyles.which big city offers the best choice?
My criteria for choice is a price/quality ratio. In that case, I prefer Madrid. For diversity, it is London.
5.- Do you think that france will take serious actions in the future against polluting its soil with pestizides, in order to produce healthier food and protect the enviroment and people?
Yes, consumers and health considerations will drive the future.
6.- At the last WORLD COOKBOOK AWARD in paris, the charitybooks were extremly succesfull. why?
It is very easy to gather communities around charity cookbooks. They
become an expression and symbol of identity, with food making everyone
feeling good. With recent technology and printing on demand, charity
cookbooks become profitable for their causes very quickly, with a few
7.- What are the new "tendences" in the foodworld?
The number one old trend is easy quick recipes, for comfort.
It is still number one. Te new trend is a return to cooking for family,
children and friends.
It is more generous, maybe a sign that the selfish attitudes which brought
the world crisis are vanishing slowly.
8.- How many cookbooks do you keep in your personal bibliothèque. Which one is your favorite?
At the moment I have 12.000 to 14.000 cookbooks and wine books. It is
impossible to name one favorite, there are over 100 I really care for, for
their story, content, authors, format, etc.
9.- Do you think that the so called cuisine moleculaire has a "raison d´etre"?
Molecular cuisine can make great photography, and the cookbooks sold
well in the past. Molecular brings us chemistry and physics sciences,food and
entertainment, which is positive, of course. There may be questions about
the role of industry and chemical companies in cuisine.
10.- Your best friend from china asks you: i would like to eat authentic french food in paris. Where do you send him?
Le Carrè des Feuillants of Chef Alain Dutournier, and be sure to try his oysters.