CHEF’S TABLE
Charlie Palmer The acclaimed American chef and co-founder of Appellation Hotels shares his favourite gourmet cities and cooking inspirations.
When did you first fall in love with cooking?
restaurant, Folia Bar & Kitchen, most nights,
and that means fresh bread and chicken are on
I accidentally ended up in a Home Economics
and then I head home to have a late bite with
the menu.
class in high school. Sharon Crain was the
my wife, Lisa. In New York, where things are
teacher, and she exposed me to the world of
open later, I grab a bite after service.
What’s your go-to cooking soundtrack? Drake, all day.
food and the possibilities of a career as a chef. Are you an easy-going or a demanding Who else has inspired you?
restaurant customer?
Where do you get the creative inspiration for
Chefs including Georges Blanc, Alain Chapel and
Very easy-going – I’m there for enjoyment.
your dishes? Everywhere. I read, watch videos and travel
of course, Jean-Jacques Rachou. Tell us about the best meal of your life.
incessantly.
What’s your favourite restaurant and why?
There have been several and I am sure there will
I have many favourite restaurants across
be more in the future. One that stands out is the
Do you have a favourite person to cook for?
the world. I love Les Parisiens at Le Pavillon
first time I dined at Le Louis XV-Alain Ducasse
My grandsons. I like to make them potatoes
Faubourg Saint-Germain & Spa – it’s
à l’Hôtel de Paris in Monte Carlo, with my good
simmered in coconut milk with a touch of
quintessential Paris, with a unique, comfortable
friend Jean Paul Battaglia, many years ago.
pumpkin pie spice.
list and zero pretension. And in Barcelona,
Do you have a favourite dish?
Which cookbooks can we find on your shelf?
Caelis demonstrates endless creativity, with
Roasted duck, always.
I’m a big fan of hardback cookbooks. I have so
dining room, excellent food, an incredible wine
many – it’s about collecting any I can get my
friendly and extremely knowledgeable staff and an incomparable atmosphere.
And what drink do you wash that down with?
hands on.
My own cuvée, made with Champagne Palmer Which new restaurant are you eager to try out?
that pulls from seven different vintages, and is
Which cities are food heaven for you?
I have many I’d like to try: Maison Pic in
a true Blanc de Noirs. It’s an incredibly good,
Paris, Barcelona and New York.
Valence, because I’m always interested in what
delicious wine. Restaurant dining or room service?
Anne-Sophie Pic is up to. And though not technically a restaurant, Chez Margaux by Jean-
It’s Sunday evening at home: who’s cooking
Georges because I am intrigued to try what he
and what’s on the menu?
has brought to the private club spectrum.
I’m cooking – something like spicy tuna maki
Sweet or savoury?
hand rolls, a roast dinner, or heritage pheasant
Savoury.
Restaurant, of course.
How often do you dine out?
with truffle cornbread stuffing. It depends on
It depends where I am. These days, when I’m at
who is coming over for dinner; Sundays usually
Healthy dishes or full-fat indulgence?
home in Healdsburg, I’m at our new Appellation
include my two grandsons, Rowan and Everett,
Is that a genuine question?
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