Born in Italy to a family of cooks, the chef at La Table de la Traye always knew he would make cooking his career. He agreed to give a ‘‘gourmet’’ interview.
How would you define "gourmandise"?
For me, "gourmandise" is simply a passion for good food, the pleasure of tasting flavours and quality ingredients.
Tell us about your first gourmet souvenirs.
My grandmother's tomato sauce and my aunt's aubergines with Parmesan cheese really marked my childhood, though I will always remember the first time I tasted a gastronomic dish prepared by a chef: sheer ecstasy.
Do you prefer sweet or savoury?
I have worked in both spheres, but I have a strong preference for savoury. Though I always give my best for those with a sweet tooth!
How do you make a dish "gourmand"?
I think you first need in-depth knowledge of the ingredients' flavours and aromas, but also lots of imagination. This kind of dish must arouse emotion. That's what I try to achieve in my cooking.
Your favourite food?
I am a real foodie, I eat everything, though my favourite food is cheese. Where I come from, they make the best cheese in Italy.
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