Going to the market...

I learned from chef Ducasse that a good dish is 70% the product and 30% the technique of the chef. Of course it makes sense... At home or in a restaurant the person who cooks should always look for the best ingredients in her market price... Good food is not only about caviar and foie gras...

In all of the restaurants that I am working for, I always make sure to bring with me my staff and teach them what to buy and when, giving back the knowledge, one of the best value in our chef's world...