What are your earliest memories of being interested in food?
I’ve always loved to eat, so memories involving food go back a long time. But I think my first interest in cooking was when I was about 10 in my grandmother’s apartment in Paris. She was a fantastic cook and loved to show us how she did things.
What or who would you say has inspired your cooking the most?
The people whom I worked for, M. Passard ans M. Barbot especially, the chefs whose food I love to eat, like Raquel at the Baratin in Paris, travelling and eating in Asia and around the world.
Describe your culinary style…
French based: french technique and produce, with often an Asian twist, lots of herbs, acidity and chilli.
What would you say will be the main focus/concept for your menu at Lyle’s during your takeover?
The idea is really to do something together, share our experiences to make a happy and fun meal for people
What do you think makes the restaurant sosuccessful?
I’m not sure, first we’re very lucky! but I think the fact that it’s casual and affordable, quality food, and offering a la carte when lots of restaurants do set menus?
What are your most indispensable ingredients?
Lemons, chilies, herbs, butter, crème cru…
What kind of experience do you aim to give guests at the restaurant?
We just want people to enjoy themselves, feel comfortable and have a good meal!! and if we can get them to eat things they usually don’t eat or don’t like, then we’re very happy!
If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?
To take my time! Learn and observe, be patient.
What’s next for you/Whats projects do you have lined up?
We have a few things lined up but wouldn’t want to jinx it by talking about it too soon.
What is your guilty pleasure
Sour green mangoes with salt and chili (it really hurts my teeth), crispy pork skin, chocolate crèpes
What restaurant is currently at the top of your list to dine at?
Le Baratin, Always, Le Dauphin, Clamato…
56 Shoreditch High Street