Chef of the Week: Patrice St Yves – Chef Proprietor of Citron Vert Catering in London
How long have you worked at your current operation?
Citron Vert Catering has been operating since 2019.
Where did your passion for cooking come from and where did you learn your skills?
My passion is from my mother when I start cooking alongside in her restaurant. I moved to France and work for 10 years at various Michelin-starred restaurant in Paris.
What do you enjoy most about being a chef?
The ability to travel and meet other chefs and develop my expertise.
Name three ingredients you couldn’t cook without.
Garlic, ginger and plants.
Which piece of kitchen equipment couldn’t you live without?
My Kitchen Aid.
What food trends are you spotting at the moment?
The healthy eating trend Paleo/Keto, zero waste and locally grown food.
What do you think is a common mistake that lets chefs down?
They forgot where they are coming from, therefore don’t know where they can go.
What is your favourite time of year for food, and why?
Autumn, I love the fruit of the wild game season. An opportunity to source food locally also I like the spirit of the dining and conviviality that come with.
Which of your dishes are you most proud of?
Three ways wild duck – a dish inspired from Coelius Apicius, a senator in ancient Rome credited with writing the first cookery book.
How do you come up with new dishes?
Looking for new tastes of senses and challenging masters repertoire to a new level.
Who was your greatest influence?
Alain Ducasse.
Tell us three chefs you admire.
Alain Ducasse, Joel Robuchon and Alain Sanderens.
What is your favourite cookbook?
Alexandre Dumas Repertoire by Alain Ducasse.
Who do you think are the chefs to watch over the next few months?
Richard McLellan, Head Chef at Wilder in London.
What’s been your favourite new restaurant opening of the last year?
Wilder restaurant in London.
