Chef of the Week: Gilles Quillot, Chef de Cuisine at Résidence de France in London

How long have you worked at your current restaurant?
I arrived at the French Ambassador’s residence on the 1^st of September 1997, almost 28 years ago.

Where did your passion for cooking come from and where did you learn your skills?
I first wanted to be a baker, then when I was 10 years old, I decided to become a chef. Once I turned 16, I went to a culinary school in Paris. Three years later I was graduated, I then went to work all over France.

What do you enjoy most about being a chef?
I always enjoyed how unpredictable a day as a chef can be. Every day brings their own challenges. I also enjoy creating something with my own hands. I like the fact that as a chef you are using your brain and your hands at the same time for bringing ephemeral joy to the guests.

Name three ingredients you couldn’t cook without.
Butter from Normandie, fruité noire olive oil from “La vallée des Baux”, heritage wheat flour.

Which piece of kitchen equipment couldn’t you live without?
I could not be without my cacao bean grinder. We started to do our own chocolate with cocoa beans from a French Caribbean Island called Martinique 5 years ago. I finally have the chocolate that I was looking for. I clearly could not be without that piece of equipment.

What food trends are you spotting at the moment?
Back to basics with a link to nature. Simple flavour with sustainability.

What do you think is a common mistake that lets chefs down?
Vanity.

What is your favourite time of year for food, and why?
I love cooking in autumn. The summer’s vegetables and fruits are still around like figs, last tomatoes, wild mushrooms and then the winter is starting at the same time with the game season, pumpkins and root vegetables. This season has it all!

Which of your dishes are you most proud of?
The one I haven’t thought about yet.

How do you come up with new dishes?
I can dream about dishes. I rarely dream about a finished dish, but sometime the dream can initiate an idea. Otherwise, I like instant cooking. Using the best products available at the time and cook it simply to enhanced the flavours.

Who was your greatest influence?
Antoine Westermann, an Alsatian chef who had 3 Michelin stars. His cuisine was so flavourful.

Tell us three chefs you admire.
Alain Ducasse, Anne Sophie Pic and André Chenu.

What is your favourite cookbook?
I have a very large cookbook collection, if I have to choose just one, it would be “Le Guide Culinaire” by Auguste Escoffier. An endless source of inspiration.

Who do you think are the chefs to watch over the next few months?
Sorry, I don’t really follow chef’s trend.

What’s been your favourite new restaurant opening of the last year?
The restaurant industry is really active right now, it would be unfair to pick one or two out. There are so many exciting new openings.