Bruno Chemel

What’s the most scientific piece of equipment in your kitchen?

A freeze dryer Edwards and a gastrovac at the same time. (2)

 

Are you passionate about liquid nitrogen?

Sometimes, when my kitchen gets hot. It's very helpful on hot californian summer days, but also for detailing and finishing work on regular days. (1 for the 'sometimes')

 

Could you describe your cooking style for us?

Modern French cuisine but not molecular. (0.5 for 'modern')

 

What’s your favourite meal to make at home?

I like to make pasta with turbot scraps and some vegetables and herbs from my garden and some reggiano shavings. (1 - YUM)

 

Michael Tusk

What’s the most scientific piece of equipment in your kitchen?

Nothing too crazy, something like a thermomix. (1)

 

Are you passionate about liquid nitrogen?

Yes, we frequently use it in the kitchen. (2)

 

Could you describe your cooking style for us?

Local, spontaneous, fresh and inspired. (0.5)

 

What’s your favourite meal to make at home?

I like to make duck a la ficelle. (1 - oh la la!)

 

And The Winner Is...

Bruno Chemel - 4.5 | Michael Tusk – 4.5

We've got ourselves a USA tie! Both 2 Michelin star chefs clearly know the perfect balance between traditional and avant-garde cuisine...a dream battle!