British Travel Journal | Autumn 2019

15th arrondissement) or Les Petites Sorcières
(12, rue Liancourt, 14th arrondissement).
Then he’s back to extolling the virtues of
Parisien food markets, and the Marché des
Enfants Rouges (in the Marais district, in the
3rd arrondissement).
“It's the oldest food market in Paris. It is sonamed
because it used to be an orphanage
where the children dressed in red.”
There’s a rare but brief pause in the
conversation before he dishes out the advice
he would give to any young chefs starting out.
“The most important thing is to be
curious,” he says. “Be curious about
everything. It’s so important to open your
mind, to open your heart. Be intuitive and
receptive and ask thousands of questions.
Even today, I'm still curious about everything.
“Equally, talent alone will never be enough
to carry you where you want to go, so you
have to work really hard, too. Build up your
will power and inner strength, so when you're
down you can pick yourself up. It also helps
if you love people. If I ever stop loving people
then I will stop doing what I'm doing.
“And it’s important to remember that a
well-run kitchen is a quiet and harmonious
kitchen. Being a chef is not about humiliating
other people like we see on our TV screens. In
a kitchen no-one ever needs to shout.” u
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