'I love to discover new gastronomic destinations every week'

Table talk with Alain Regnault, Executive Chef, Beefbar Dubai

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Published: Fri 8 Jun 2018, 12:00 AM

Last updated: Fri 8 Jun 2018, 2:00 AM

Your favourite memory of food to date.
The most memorable for me is the taste of the dishes cooked for me by my grandmother. They inspired me a lot, and I loved those days during my childhood when we cooked together.

What's the most challenging part of your job?
My role involves looking after both aspects of the restaurant - the business and the kitchen. The most challenging part is teaching the staff to be consistent and rigorous.

Do you have a personal mantra or motto that drives the way you cook food?
"La capatité d'apprendre est un don, la faculté d'apprendre est un talent et la volonté d'apprendre est un choix." It's French for: The capacity to learn is a gift, the ability to learn is a talent and the willingness to learn is a choice.
If you could cook for a high-profile personality, who would it be and what would you serve them?
Paul Bocuse. I'd serve him poultry of Bresse and I'd be happy if my version of the dish would be as delicious as his!

How often do you eat out? What's your favourite place around town?
I do not have a favourite place, per se. But I love to discover new gastronomic delights or destinations every week.

After cooking all day, do you cook for yourself at home too?
Not really, but I cook for my friends at times, and they love it.

You're asked to invent an unusual dish - what would it be?
Oh, I like this question! I'd cook ravioli with meat on low temperature with soya and ginger - and serve it with scallops.

Who do you admire most in the culinary world, and why?
Alain Ducasse. I once had the chance to work in one of his restaurants, and I have enormous respect for his personality, his memory for the things he tastes, and his ability to create incredible combinations after.

Favourite comfort food?
I adore everything to do with pastry - especially chocolate.

One ingredient/ dish you don't like, and why?
Cooking is my profession so I do not have this privilege - there isn't anything I do not like.

If you could choose a last meal, what would it be?
I hope that day won't be anytime soon! But to answer your question, I would choose a pastry - so I can 'end' with sweet memories.

Your favourite culinary destination, and why?
I would actually consider this world my favourite culinary destination. Every country and region has its own culinary history - and each has a way of bringing in diversity of taste and gastronomic satisfaction.
- Staff reporter

• Food and Dining