FDL asked Céline a few questions prior to the event Le Fooding Paris on the 15th of November.
Most important person for your career?
The chef who left only after a month of opening, I had to work in the kitchen.
What will you be cooking at Le Fooding Paris?
A dessert made of fruit without pastry. Lemon to add some zest, it's also the right season. Classic associations, lemon curd, meringue, salt from Bretagne, rustic bread, anis coulis.
The biggest challenge you've faced?
Low kitchen counters!
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.