Folle Asie


Fascinated by Asia, I travel there regularly and love nothing more than to stroll around the markets and taste the delicious street food. I feel deeply moved by the rural way of life, peasants and timeless cultures, the respectful understanding of nature but also the richness of the products and the wonderful cuisines of the countries that I love. In the markets of Vietnam, an abundance of fresh herbs that are unfamiliar, surprising and provocative bring an aromatic depth and an incomparable refinement to the cuisine.
I always feel good in Bangkok, where I love to snack on sweet and salty dishes that are natural, light and not too fatty – and I adore pad Thai!
The contrast is great with Singapore where, far from the rural world, you can taste an international cuisine that is extremely sophisticated, created by real talents in restaurants that are luxurious, modern and varied.
China inspires me, especially the Beijing Summer Palace and its carefully constructed views of nature. It's worth taking time to understand the complexity of the country's great culinary tradition. There is a quest for harmony and health in the balance of raw and cooked, the use of colour on the plate, and an approach to presentation reminiscent of the washed painting style, like a fog: this is what appeals to me.
So beautiful, so incredible, the dragon fruit
Folle Asie
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So beautiful, so incredible, the dragon fruit@Sharing with the team of the Cordon Bleu in Bangkok@The final touch on an emulsion of tonka beans@Ginger and galanga: the same family, different strengths @Strange and wonderful@The foundation of my work: the sugar cane@At the market with Gilles Delaloy, chef of the Lebua Hotels @Fuchsia eggs, anything is possible!@Man's wildest dreams in architecture: inspiration @A water lily@Ultra-sophisticated ginger chocolate bars @Enjoying the company of chef Gaël Etrillard @Pineapple in flower @Let's all go on a diet!@A Vietnamese street cook: absolute freshness @Main ingredients: sugar, salt, chili pepper... @I also take cooking classes@Before making the rice crêpe... @Preparing the ingredients for Pho soup in Vietnam @A discovery: banana chips @The excellent Asian waffle – @– what a choice!@Banana in flower@Leafy herbs that represent Asian cooking for me@Market stall in Vietnam@Leafy herbs...@Apples, pears...@Nature's refinement@An inspiring texture@Delicious, extra-thin banana chips@Surrounded by a great team...@The two chefs of the Grand Lappa Hotel in Macau !@at work !@at work again !@Kowloon market in Hong Kong@Chefs in Macau@A tree, bark, textures in the gardens of the Temple of Heaven@A temple like a wash drawing@A play of shapes and a view of the lake, a truly modern place@In Beijing, the summer palace, the magic of history, the colour, the atmosphere...