Revelations: Stephanie Malvoisin, head chef, Mirab…

What was your best subject at school?


What was your first job?

Commis chef at the Grand-Hôtel du Cap-Ferrat on the Côte d’Azur

What do you normally have for breakfast?

Cup of coffee and a croissant

Which is your favourite restaurant?

Maison Lameloise in Chagny, Burgundy, France

What do you do to relax?

Go on holiday and drive

What is your favourite drink?


What is your favourite food?

Modern French cuisine

Which ingredient do you hate the most?

None, all ingredients are important at some stage, especially now with the demand for vegan or healthier dishes

Which people in catering have you most admired?

Paul Bocuse and Bernard Loiseau

Are there any foods that you refuse to cook with? If so, why?

None, if I can accommodate our customer, I will do it

How would you describe your desk?

Messy at times, between prices and menu ideas

If you had not gone into catering, where do you think you would be now?

A scientist in a police department

When and where was your last holiday?

The Maldives last year for a friend’s wedding

What irritates you most about the industry?

The lack of qualifications and skills from the new generation

When did you last eat a hamburger?

Last week during a barbecue with friends

What’s your favourite film?

Harry Potter

What’s your favourite book?

Ripper: The Secret Life of Walter Sickert by Patricia Cornwell

If you had more time, what would you do?

Travel the world and experience different food.

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Post Author: MNS Master

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