Dine&Wine
to offer different cuisines.
What did they most like to eat? - Chirac loved calf’s head, while Mitterrand ordered chicken drum- stick with salad and mashed pota- to every Monday. Nothing compli- cated, but very tasty. What does every dish have to contain to be tasty? - Butter! What is your favourite French dish? - Veal stew. I like the gourmet side of the dish and the subtlety of the blend of herbs that goes well with the veal. What were your impres- sions of Belgrade, having visited the Serbian capital for the first time recently? - At the architectural level, I noticed an interesting blend of re- stored old buildings and newer, modern parts of the city. I was al- so pleasantly surprised by the qual- ity of the ingredients I cooked. Was there some Serbi- an dish that you liked and what do you think of our cuisine? - I like the offal dishes, which re- mind me of dishes from Lyon. Ser- bian cuisine is simple and plentiful, with lots of flavours. Do you have a recipe for happiness, at least the hap- piness that comes through the taste buds? - Precise cuisine with recognis- able flavours. A dish must be bal- anced and enable the ingredients to come to the fore. Where do you cook and where can our passengers come and try the best dish- es? - Maison Tetedoie is located in Lyon on Fourviere Hill. It compris- es three restaurants, each with their own ambience, in the same build- ing: Gourmet Restaurant, Bistro and Rooftop. (www.tetedoie.com) Do you have a recommen- dation for dinner in Paris? - I warmly recommend the res- taurant Frédéric Simonin at 25 Rue Bayen.
Širak je voleo teleću glavu, a Miteran je svakog ponedeljka
naručivao pileći batak sa salatom i pireom
Chirac loved calf’s head,
while Mitterrand ordered chicken drumstick with salad and mashed potato every Monday
Christian Têtedoie, chef The secret to a delicious dish is in the butter He cooked his first soup when he was just seven years old, prepared his first speciality at the age of 11, became a Michelin-starred chef in France and headed straight to the Elysée Palace, where he cooked for presidents François Mitterrand and Jacques Chirac T hose who attend- ed this year’s Days of French Cuisine in Bel- grade event had an op- portunity to try just just seven years old. - That isn’t some particular se- cret. As with everything else, per- severance and constant reconsid- erations are important. Which of the world’s cui- sines do you most like to eat, and which do you like to prepare? - I like all cuisines, as I’m inter- ested in all tastes. Moroccan, Mex- ican, Japanese... I'm currently very interested in Thai food. You were the personal
what masterpieces Christian Têt- edoie is capable of preparing. A re- cipient of numerous professional awards, holder of the title of best restaurateur and president of the Master Chefs of France (Les Maîtres Cuisiniers de France), he prepared his specialities at one of the Bel- grade Waterfront restaurants and we began our interview by asking him why he is considered a teach- er of all French chefs... - I collaborate a lot with my col- leagues, and my role as president of the Master Chefs of France means that I’m the first to defend the val- ues of French cuisine. What is the secret of your success? You prepared your first soup when you were
chef of French presidents Francois Mitterrand and Jacques Chirac. That must have been a great respon- sibility? - Presidents constantly attend some official dinners, so when they get together with their per- sonal chef, they tend to want sim- ple things. Thanks to classic cook- ing, I had many choices and was able
90 | Francuska kuhinja » French cuisine
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