CH E FS / FACE TO FACE
Get to know chef Grégoire Three of your most indispensable tools Tweezers, nitrogen, and Microsoft Excel. I hate Excel, but it's a necessary evil as chefs have to be super organised these days. Chef who inspires you the most Chef Alex Dilling, of two Michelinstarred Greenhouse restaurant in London's Mayfair. He creates modern interpretations of classic dishes and his style is very slick and chic. He is coming to Ossiano in March 2020 for a Four Hands Dinner and I look forward to collaborating with him. Favourite culinary destination Tokyo. There is a restaurant there called L'Effervescence which I can say, hands down, is the best dining experience I have ever had.
I compare one of my favourite rap artists, Furax Barbarossa, to a three Michelin star chef because the more you listen to one of his songs, the more you understand what he is saying and the more you realise how perfectly it is made – there are layers upon layers in his compositions and it’s only after you’ve heard one 50 times that you realise how powerful it is! His music is very personal and he doesn’t follow any rules; that’s because with real art there are no rules.
What do you believe diners of today looking for? The change in Dubai is coming from the
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chefs and the new experiences that the chefs provide. There are a lot of restaurant franchises in Dubai and these do not always have a lot of personality. The homegrown restaurants like Rüya and La Petite Maison provide something different. That’s what people in Dubai are after.
You recently joined forces with fellow French chef, Jean François Piège. Tell us more about the experience… We showcased the classics from Chef Jean-François Piège’s two Michelinstarred Le Grand Restaurant in Paris, along with a selection of complimentary