How do you feel about being the best restaurant in France/11th in the world. You must be enjoying the recognition.
It is a great honor to represent French Gastronomy. It is a big reward for the hard work of our team and we are very grateful.
What do you think are the reasons Mirazur leapt 17 places? Have you been doing something different?
I think for 6 years now we have been in the 50th Best ranking. People are curious to visit Mirazur now and for the past 2 years I think the jury have been coming to taste our cuisine more often and they’ve enjoyed it.
When did you realise your personal style of cooking was really evolving? Was it a dish or a period of time?
This year my restaurant Mirazur will celebrate it’s 8th year. Every year we close for 3 months during the French winter and we reflect on the year and things we need to improve. I think the 2nd Michelin star showed us that we are on the right path and being in the 50th best list confirms that we need to continue to do our best and reinvent our cuisine.
You are well known for your obsession with high quality ingredients- we know you grow a lot of your own vegetables, but how do you tackle the other stuff in China- is this a concern of yours?
We try to buy local products as much as possible. We have being doing a big reach for Chinese producers and most of our products come from them and from our garden. We import only a few things where we feel we can't find the same quality locally.
What do you know about the difference between your customers in France and China? Are they after different experiences?
Both French and Chinese customers have a gastronomic culture, they love to eat but in different ways. Chinese people are more into a group experience, they like to share and pass a good moment between friends and family. French customers are more into a smaller experience in a couple.
What's the most annoying thing a diner can do or request at your restaurant?
Nothing. I like challenges and I think the experience must be unique for everyone. Everybody should have the chance to try gastronomic cuisine, even if they have allergies or food restrictions. I feel good when I have clients with food restrictions if I can prepare them a unique gastronomic menu. At the end when we talk about their experience, people tell me nobody has ever made them food like this. If the client is happy, I am happy.
Who have you enjoyed cooking for most?
My two sons. I do all the cooking for them and it’s really incredible to see their faces when they try something new.
What's been your best time in Shanghai?
Every time I come to Shanghai is a great and unique experience. I share with clients, with my team, I try some street food, visit museums. Every time I learn something new and that is what I love about this cosmopolitan city.
What's the most crazy (angry!) you have ever gone in the kitchen and why?
During a VIP dinner, everything was going well. I asked my pastry chef to check his dessert 3 times and at the moment to dress the dish I realized that the mousse we should use has become a liquid sauce!
What can guests expect from the spring menu at Unico? Is it very focused on local produce? Anything more you can tell us about the ingredients?
Our garden will be the center of this new menu. We have developed new varieties of vegetables, so clients can try colorful new dishes with very fresh ingredients.
See highlights from Unico's new summer menu (launching June 3rd) here:
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