Masterchef S01 ep1: Alain Passard, L'Arpege Restaurant, [Paris]

Interview with Alain Passard

The great dishes of tomorrow will hardly be touched by the cook's hand at all It's very difficult for me to express where the feelings of creativity come from in my art. I'm very inspired by the visual, by what I see around me. For example, the transparency of crystal, the thread of a table cloth or even the range of produce one can buy all help to inspire me. I'm talking about when the eye looks deeply and really sees. The colour of a herb, the curve of an eggplant, the translucent nature of a white onion, the colour of a date or the perfume of a cumin, all these things are a part of the sensual journey that is inspiring me.

 

11.26
KM – What is l'Arpege?

11.30 – French

11.37
It was a gift that life has given me and like every gift you receive, it has
become a part of my life.

11.42 – French

11.52
Each day I am trying to improve upon it.

11.56 – French

12.08
It is a place that I love and where I feel very comfortable.

12.13 - French

12.35
It is like a partner in my life to me

12.38 - French

12.44 It is like a love story.

12.52 - French

13.04
Even after 30 years of practicing in this profession, I still don’t really know why
I chose cooking. Perhaps because it was a easy solution, considering I was
living in a village at the time.

13.14 - French

 

13.20
My father could have just as easily introduced me to music or my mother could
have taught me sewing. It was easy to find me a job in the kitchen.

13.30 - French

Jewellery Theatre Carravaggio

13.34
When you are fourteen or twelve or thirteen years old and you tell your parents
you would like to be a couturier . It is very difficult in the village to find an
employer.

13.43 - French

13.50
Music is a bit easier but it was already a very uncertain job at the time. I didn’t
know if I could really make a living from it.

13.58 - French

14.02
The cooking is different. It is easier to tell your parents that you want to
become a chef. There were plenty of good restaurants in my village and so it
was very easy to become an apprentice.

14.14 - French

14.20
One thing I can say for sure though, is that working with one's hands and
doing manual work were very important for both myself and my family at the
time.

14.29 - French

14.33
My grandmother was a cook and my father was a violin maker, so music was
vital in my family as was couture.

The flexibility of the fingers, the dexterity of the hands, it was all very important
to my family. We lived to the rhythm of the gesture.

14.57
KM – How do you create your plates, your food with that experience?

15.03 - French

15.11
No my inspiration doesn’t come from music. Its very difficult for me to express
where the feelings of creativity comes from in my art.

15.19 - French

Jewellery Theatre Carravaggio

15.25
One thing I am certain about though is that I am very inspired by the visual, by
what I see around me.

15.34 - French

15.39
For example the transparency of crystal, the thread of a tablecloth or even the
range of produce one can buy all help to inspire me.

15.49 - French

15.56
I am talking about when the eye looks deeply and really sees. I mentioned the
thread of a tablecloth before. It could also be the texture of a cauliflower. You
know, I often use these examples because I have experienced them so many
times.

16.12 - French

16.21
The colour of a herb, the curve of an eggplant, the translucent nature of the
white onion, the colour of a date or the perfume of cumin. All these things are
part of the essential journey that is inspiring.

16.35 - French

16.47
Just earlier I saw downstairs in the cool room, the various ingredients that
arrived here today. In particular I noticed some vegetables that came from the
bay of the Mountain of St Michel which looked quite extraordinary. I saw
parsley roots still caked with fresh earth.

17.04 - French

17.09
I look at all these things and they live with me. So its from images like this that
I draw my real creativity in cooking.

17.28 - French

17.37
I would particularly like to say that my daily exposure to great produce leads
me to believe that great dishes of tomorrow will be hardly be touched by the
cooks hand at all.

17.48 - French


Jewellery Theatre Elements

16.35 - French

16.47
Just earlier I saw downstairs in the cool room, the various ingredients that
arrived here today. In particular I noticed some vegetables that came from the
bay of the Mountain of St Michel which looked quite extraordinary. I saw
parsley roots still caked with fresh earth.

17.04 - French

17.09
I look at all these things and they live with me. So its from images like this that
I draw my real creativity in cooking.

17.28 - French

17.37
I would particularly like to say that my daily exposure to great produce leads
me to believe that great dishes of tomorrow will be hardly be touched by the
cooks hand at all.

17.48 - French

Jewellery Theatre Fairytales

17.58
What I mean is, the method and the process will be stripped back to only the
bare essentials. For example, the cook may 3 gestures to bring out the best of
an ingredient.

18.11 - French

18.19
More and more we are migrating to the style of simplicity. After all, todays
cuisine is like make up on the produce.

18.27 - French

18.38
I believe the great dishes of tomorrow will be without this makeup and this new
way of cooking also means it will instantly reveal the real talent of the cook and
its only the very best will survive.

OFFICIAL WEBSITE:Alain Passard, L'Arpege Restaurant, [Paris]