by Aude Camus
May is soon approaching and along with it Le French May Arts Festival (wanna know more about this upcoming edition? Don’t forget to check out our interview of Julien-Loic Garin, CEO of Le French May, giving us an insider look at the much anticipated 2019 edition of the festival) and who says Le French May also says Le French GourMay, the gastronomic celebration of the French festival presenting a French region and its special delicacies. This year, Le French GourMay is taking us to the Loire-Valley and I’m pretty excited about it knowing that I went to business school in Nantes, the capital city of the Loire Region.
The gourmet trip is set to be very yummy! Says who? Well me (and you know I’m serious when it comes to food) but also, and more importantly, Loire-Valley born and former Executive Chef of Tokyo 3 Michelin Star Restaurant L’Osier, Chef Bruno Menard (today food director at Junon in Hong Kong, FnB consultant based in Singapore and Executive Chief Asia Pacific for the Vranken-Pommery Monopole … nothing less). I always tend to get pretty excited when it comes to good food and love to be the first one to bite into something so thought it would be nice to meet the Chef ahead of the festival and get to know more about his background and his story as a Loire-Valley boy who has now been in Asia for 25 years.
May is soon approaching and along with it Le French May Arts Festival (wanna know more about this upcoming edition? Don’t forget to check out our interview of Julien-Loic Garin, CEO of Le French May, giving us an insider look at the much anticipated 2019 edition of the festival) and who says Le French May also says Le French GourMay, the gastronomic celebration of the French festival presenting a French region and its special delicacies. This year, Le French GourMay is taking us to the Loire-Valley and I’m pretty excited about it knowing that I went to business school in Nantes, the capital city of the Loire Region.
The gourmet trip is set to be very yummy! Says who? Well me (and you know I’m serious when it comes to food) but also, and more importantly, Loire-Valley born and former Executive Chef of Tokyo 3 Michelin Star Restaurant L’Osier, Chef Bruno Menard (today food director at Junon in Hong Kong, FnB consultant based in Singapore and Executive Chief Asia Pacific for the Vranken-Pommery Monopole … nothing less). I always tend to get pretty excited when it comes to good food and love to be the first one to bite into something so thought it would be nice to meet the Chef ahead of the festival and get to know more about his background and his story as a Loire-Valley boy who has now been in Asia for 25 years.
Hi Bruno! Thanks so much for taking the time to meet me while on your monthly trip in Hong Kong to work with Junon restaurant. I know your schedule is quite busy! You are today based in Singapore after spending several years in Japan. What brought you to Asia, many years ago?
You know, I’ve been in Asia for 25 years now! Leaving in Asia has always been a dream since I was a kid, probably because of my father who was a well-known Chocolatier and had a shop in Japan where he was traveling quite often.
In my family there are a few Chocolatiers and also some Pastry Chefs. I went the savory way but still chose a yummy path.
I grew up in Tours (West of France), right in the middle of the Loire-Valley also known as the King’s Valley because of all the castles. There is a reason why kings and queens where living there during the Renaissance, the region has it all: wine, cheese, meat, fish, cereals … You know, Loire is the largest river in France and therefore the Loire-Valley offers a unique diversity of products. Take the wine for example, you have such a great variety of wines in Loire-Valley! Chenin Blanc, Vouvray, Chinon, Cabernet Franc …
You know, I’ve been in Asia for 25 years now! Leaving in Asia has always been a dream since I was a kid, probably because of my father who was a well-known Chocolatier and had a shop in Japan where he was traveling quite often.
In my family there are a few Chocolatiers and also some Pastry Chefs. I went the savory way but still chose a yummy path.
I grew up in Tours (West of France), right in the middle of the Loire-Valley also known as the King’s Valley because of all the castles. There is a reason why kings and queens where living there during the Renaissance, the region has it all: wine, cheese, meat, fish, cereals … You know, Loire is the largest river in France and therefore the Loire-Valley offers a unique diversity of products. Take the wine for example, you have such a great variety of wines in Loire-Valley! Chenin Blanc, Vouvray, Chinon, Cabernet Franc …
You seem quite passionate about the region and its products
Of course, I am. This is where I am from. Those are my roots. This is where I started my career. I’ve been lucky to work with Chef Jean Bardet who is one of the most famous ever Chef from Loire-Valley. And there is also Charles Barrier (editor’s note: 3 Michelin Star Chef, who died in 2009) who is, if you ask me, the greatest one. Us, people from Tours, we call him The Great Charles, he is kind of our very own Paul Bocuse (editor’s note: Paul Bocuse being forever associated with the French city of Lyon) and I will always admire him. He was for example one of the very first Chef to do his own bread. Joel Robuchon used to come and see him in order to learn from him, this is how I first get a chance to meet Chef Robuchon.
So, the dishes you’ve created for Le French GourMay at Junon are paying tribute to those two great chefs from Loire-Valley, Jean Bardet and Charles Barrier, right?
Indeed.
Of course, I am. This is where I am from. Those are my roots. This is where I started my career. I’ve been lucky to work with Chef Jean Bardet who is one of the most famous ever Chef from Loire-Valley. And there is also Charles Barrier (editor’s note: 3 Michelin Star Chef, who died in 2009) who is, if you ask me, the greatest one. Us, people from Tours, we call him The Great Charles, he is kind of our very own Paul Bocuse (editor’s note: Paul Bocuse being forever associated with the French city of Lyon) and I will always admire him. He was for example one of the very first Chef to do his own bread. Joel Robuchon used to come and see him in order to learn from him, this is how I first get a chance to meet Chef Robuchon.
So, the dishes you’ve created for Le French GourMay at Junon are paying tribute to those two great chefs from Loire-Valley, Jean Bardet and Charles Barrier, right?
Indeed.
My homage to Charles Barrier is La Géline de Touraine(editor’s note: Loire-Valley chicken) with fresh pasta, one of his iconic dishes. As for Jean Bardet, I am bringing his Shellfishes Fricassee on the menu.
Back in the 80’s, Jean Bardet was one of the chefs who invented what was called Nouvelle Cuisine, bringing new flavors to traditional French cuisine. Today, ginger and lime for example are two things you’ll find everywhere but back then I can tell you they were exotic things. Bringing those unique flavors to his cuisine and combining them with Loire-Valley products definitely made Jean Bardet’s cuisine very unique.
Do you feel like events such as Le French GourMay, highlighting local products from a specific region, are important?
Of course, they are. They are more than important, they are vital. Today, we are lucky to be able to travel around the world and discover new cultures, new cuisines … this create a unique mix, which is amazing, but it’s also important to sometimes go back to the very roots of a dish. Knowing where a product comes from, this is a must. Local products are one of the reasons why France is so special. Let’s never forget our cuisine is today on the list of the UNESCO world intangible heritage. Being able to highlight every year a different region of France is amazing and is a great way to also highlight unique savoir-faire and traditions and the people who keep them alive.
Are there any products from Loire-Valley you particularly love?
There are so many!
Local products have a very unique taste and local products from Loire-Valley are bringing me back to my roots from Sainte-Maure de Touraine (editor’s note: goat cheese) to Géline de Touraine but also fishes from the Loire, mushrooms, Racan Pigeon …
Did you know there were only 3 Michelin Star chefs from Tours in the world? Charles Barrier, Guillaume Galliot (editor’s note: today Chef de Cuisine at Caprice, Four Seasons Hong Kong. Find his interview here) and myself.
I can see that you have 3 Michelin Stars tattooed on your forearm. Were Michelin Stars something you’ve always been aiming at?
Back in the 80’s, Jean Bardet was one of the chefs who invented what was called Nouvelle Cuisine, bringing new flavors to traditional French cuisine. Today, ginger and lime for example are two things you’ll find everywhere but back then I can tell you they were exotic things. Bringing those unique flavors to his cuisine and combining them with Loire-Valley products definitely made Jean Bardet’s cuisine very unique.
Do you feel like events such as Le French GourMay, highlighting local products from a specific region, are important?
Of course, they are. They are more than important, they are vital. Today, we are lucky to be able to travel around the world and discover new cultures, new cuisines … this create a unique mix, which is amazing, but it’s also important to sometimes go back to the very roots of a dish. Knowing where a product comes from, this is a must. Local products are one of the reasons why France is so special. Let’s never forget our cuisine is today on the list of the UNESCO world intangible heritage. Being able to highlight every year a different region of France is amazing and is a great way to also highlight unique savoir-faire and traditions and the people who keep them alive.
Are there any products from Loire-Valley you particularly love?
There are so many!
Local products have a very unique taste and local products from Loire-Valley are bringing me back to my roots from Sainte-Maure de Touraine (editor’s note: goat cheese) to Géline de Touraine but also fishes from the Loire, mushrooms, Racan Pigeon …
Did you know there were only 3 Michelin Star chefs from Tours in the world? Charles Barrier, Guillaume Galliot (editor’s note: today Chef de Cuisine at Caprice, Four Seasons Hong Kong. Find his interview here) and myself.
I can see that you have 3 Michelin Stars tattooed on your forearm. Were Michelin Stars something you’ve always been aiming at?
It’s the very reason why I decided to become Chef one day. Having a Michelin Star has always been a dream.
And once the dream comes true, what is the next step?
Very good question.
You know what? People think it’s a lot of pressure getting 3 Michelin Stars, but the real pressure starts once you get the third star becauses you kind of become a trend-setter when it comes to food and people are looking at everything you do. You are afraid of not being inspired anymore and/or doing the same thing all over again when the beauty of our job is to always reinvent yourself.
And once the dream comes true, what is the next step?
Very good question.
You know what? People think it’s a lot of pressure getting 3 Michelin Stars, but the real pressure starts once you get the third star becauses you kind of become a trend-setter when it comes to food and people are looking at everything you do. You are afraid of not being inspired anymore and/or doing the same thing all over again when the beauty of our job is to always reinvent yourself.