INTERVIEW

1. Hello, could you introduce yourself briefly?

Hello, I am Gregory Briolet, a training chef at the Lenôtre school. My professional background is quite traditional: I have worked for the Prime Minister, for several Paris caterers and hotels, and also for presidential tables and executive clubs.

2. When and how did you first experience this spark or develop your passion for cooking?

Very early on. You could say it’s a family legacy, my father was a head waiter, so I grew up around the restaurant world from a very young age.

3. Why did you have the desire to teach?

To give back what I was given, I wanted to share and pass on knowledge.

4. Why the Lenôtre house and school?

For what it represents: operational discipline, attention to doing things well, the chefs working within this company, and the values they stand for.

5. What is your favorite dish and why?

I like to eat very simply, brown crab or spider crab, just poached in a light broth or served with a good mayonnaise. Simple, with the original taste of the product.

6. Your signature dish?

I pick porcini mushrooms and hedgehog mushrooms in season (September to January), so of course I like to use them in my cooking.

7. Which recipe do you know by heart?

A traditional veal blanquette.

8. What advice would you give to an apprentice or someone considering a career change in the culinary field?

“To always go beyond expectations, to stay curious, to be demanding with others but even more demanding with yourself.

9. The detail you never compromise on in the kitchen?

Taste, seasoning, hygiene, and precise cooking.