This month’s image of the month was captured whilst visiting a new chef friend of mine, Guillaume Chambon.
It was taken with natural light at a menu tasting whilst avoiding the glaring lights of the pass.
Guillaume was kind enough to take a few minutes out of his busy schedule to answer a couple of questions for me.
How long have you been cheffing?
I have been cheffing since I was 15 years old so that would be for 18 years now.
What’s you’re earliest kitchen memory?
My earlier kitchen memory is trying combinations, some more successful than others.
From an early age, about 4 years old, I have a very clear memory of saving some of my French fries for dessert so I could dip one end in ketchup and the other end in ice cream, I remember loving the crispy/sweet/salty combo although I certainly wouldn’t serve that.
How would you describe your cooking style?
I would describe my cooking style is fusion. I like to apply French techniques to Asian ingredients or vice versa, either trying to enhance the main product on the plate or to find the right balance in between many ingredients of a dish so you can taste them all. Rather like Thai salad. I always strive to produce beautiful plates but never to the detriment of taste.
And lastly, if you could have dinner with 3 people, past or present, who would they be and why?
That would be Eric Cantona because he is a bigger than nature, a true living legend. Connor McGregor because I am a big fan and my late grandfather Yves Le Naour who was a kind man with the heart of a lion as well as being a tremendous chef, because he is the kind of man I aspire to be.
Chef Guillaume Chambon’s Instagram account is full of fantastic images.
The dish in the image is:
Cow heart tomatoes marinated with herbs and garlic for 24 hours.
Then blended with artisan crème fraiche to obtain a nice refreshing creamy cold soup, served with crouton, pickled tomato puree, black and green olives.
A great big Thank you to Guillaume for taking the time for me.
Restaurant Openings and Reviews Editor, Majella O’Connell