“It’s fair to say that a lot has changed in cheffing over the course of the past 40 years. From the dominance of classical cooking in the 80’s and the rise of nouvelle cuisine in the 90’s, to the foams of the early noughties and now the fashion for foraging, we have been on a huge gastronomical journey that has helped to hone and define the very essence of our Industry today.
“For me, it’s about keeping your eyes open to new ideas – inspiration comes from many different places, be that travelling to different countries or reading about the latest culinary trends. As chefs, we are also storytellers, responsible for taking customers on a journey through our food, and engaging their senses. There is story behind every dish, and as chefs it’s our job to tell it – to craft the story behind every plate.
“In the first of the series ‘CHEF® presents: 40 Seconds with Régis & Jacques Marcon’, we give you a glimpse into the working lives of this acclaimed father-and-son chef team, who are famous for serving stunning, innovative dishes in their 3 Michelin starred restaurant in St-Bonnet-le-Froid, France. They’re inspired by the wonderful natural landscape around them, serving locally-sourced, seasonal produce, expertly prepared with the skill honed by Régis over 30 years of kitchen experience and passed down to Jacques.
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