FOURty Seconds with Akrame Benallal

03 Feb 2017
< 1 min read
Champion of promoting all things French in Hong Kong, Chef Benallal of Atelier Vivanda restaurant, spent FOURty seconds with us to tell us what he’s been up to…

What are your earliest memories of being interested in food?

My mother made me realize that cooking was my passion

What would you say has inspired your cooking the most?

Again it is my mother who inspires me the most.

Describe how you see your own culinary style and how it has evolved over the years…

My culinary style is very personal, I often say that each plate is a signature.

What are your most indispensable ingredients?

The most indispensable ingredients are the lemon, the olive oil, the black cardamom and the some salt from Maldon.

What kind of experience do you aim to give guests at the restaurant?

When guests are coming in my restaurant I want them to feel like they are in art gallery.

What would you say has been the most memorable moment in your culinary career so far?

There is not only one memorable moment but many one, full of meetings and experiences.

What’s next for you?

I have many future projects that will be based on concepts only.

What’s been your most embarrassing kitchen moment?

I would not talk about an embarrassing moment, butone time the electricity shot down during the service ! It was more improbable andunusual!

What restaurant is currently at the top of your list to dine at?

In Paris I would absolutely recommend the restaurant Coretta ( 17th arrondissement in Paris)