Masterchef S01 ep4: Michel Del Burgo, Taillevant Restaurant, [Paris]

Interview with Michel Del Burgo

I tasted 'heaven' when I tried one of Michel's new dishes. I love sweet potato pie and what Michel did was out of this world. A good chef has talent when he can make something out of potato out of a simple fish, not with lobster, not with truffles, not with foie gras. One of my best memories in fact was a private concert by Yehudi Menuhin for his friend Isaac Perlman playing violin at the end of the meal for 10 minutes. Yehudi Menuhin played Happy Birthday and went on and on. Isaac Perlman stood up and said 'Yehudi give me your violin and then he played for 15 minutes and Daniel Barenboin asked 'Mr. Vrinat have you got a piano?', and I replied 'Unfortunately no'. He said 'Oh I can't play'. At that point, I wished I had a piano!.

 

00.05

KM: What is Taillevant?

It is part of myself, it is part of my family.

00.09

00.15

I was supposed to be a lawyer and now I am a restaurateur. In fact I loved wine and I wanted to develop Cave Taillevant (wine merchant) and in order to be in charge of Cave Taillevant, my father said 'you have to be learn what is Taillevant'. And in September 1962 I came to Taillevant and I fell in love with Taillevant and I decided not to be in charge of Cave Taillevant but to be in charge of Taillevant.

00.48

00.54

KM: What was food like in 1962?

People were hungry and the more you offered them and the happier they were.

KM: What about wines, you must have had some incredible wines/

Haut Brion,Latour, you could drink them everyday. Prices were so reasonable.

KM: I can't image these as table wines.

Well they were tables wines, for instance. But now it is different, when we see Chateau ?? Blanc we look with respect. In 1962 it was still the old fashion cuisine - the long preparation. Every thing was ready when customers used to arrive, and now it is different. If you see Michel cooking everything is ala minute.

01.47

Jewellery Theatre Carravaggio

01.53

I became fanatic about food with Joelle Robucon. Joelle has a TV show as you know and he has seen all the chefs working and he told me, 'for me the most creative, the man who had the technique in his hand, that is Michel de Burgo.

KM: Who looks good for the ladies?

About Ladies? It is his problem you know.

02.19

02.26

Michel has been trained by Madam Castan , by Mr. Tullier and Michel Gerard. He has worked with Alain Ducasse, with Alain Passard, with a lot of famous chefs. All the newspapers, the press journalists all commented that this is the person who will be the next Robuchon. So a few years ago when Phillip de Jong decided to leave Taillevant I called Joel Robuchon and asked what am I to do and he said the only one is Michel de Burgo.

KM: Can he cook, that is the most important thing? Can he cook?

He can!

KM: He can!!

03.18

Jewellery Theatre Carravaggio

03.25

KM: What was the reason Michel became a cook?

He has lived and spent his whole life in a Kitchen, because his father really wanted him to be a pastry chef. But he could not be a pastry chef, because he was living in a small village and in this small village there was no pastry shop. So he went to a kitchen of a small restaurant.

KM: When did he understand that food was an art, and not just for eating?

With Alain Ducass.

KM: At which restaurant.

Jean ne pas??

KM: Why

In other restaurants he just received from suppliers vegetables. With Alain Ducass it is different - you go and see. You go to the market and choose all the ingredients.

04.39


Jewellery Theatre Elements

04.45

KM: What are some of the incredible moments?

When I tasted for the first time the Sweetbreads that Michel prepared. It was - I love sweetbreads pie and what Michel did was out of this world. A good chef has talent when he can make something out of potato out of a simple fish, not with lobster, not with truffles, not with frois gras.

05.17

05.24

KM: What are the discoveries that he has made in his kitchen?

Michel for instance thinks about many things, scallops. Scallops are in season - then he thinks with his head, then he thinks with his pallet and with his memory and the suddenly inspiration comes and he says that is the way that I should like to prepare Coquet San Jacque.

05.56

06.02

KM: What are you trying to do exactly?

Maximum three flavours in order not to loose the pallet and while each flavour should be announced and emphasised.

06.26

Jewellery Theatre Fairytales

06.32

One of my best memories in fact was a private concert by Uri Menowi for his friend Issac Berman - Mr. Master ?? playing violin at the end of the meal…

KM: Here

Here

KM: Down Stairs?

Yes, downstairs with my authorisation for 10 minutes. Yehudi Menuhin played Happy Birthday and went on and on. Issac Berman stood up and said Uri give me your violin and Itzak Perlman played for 1/4 of an hour and Daniel Barenboim.

KM: Daniel Barenboim as well?

Mr. Vrinat have you got a piano, and I said no. and he said "Oh I can't play".

KM: I am sure you wished you had a piano?

Yes

07.24

OFFICIAL WEBSITE:Michel Del Burgo, Taillevant Restaurant, [Paris]