Chef of numerous Michelin Star restaurants since the 1970’s, Marc Bayon is a veritable veteran of French cuisine. Having headed both the world-renowned Eiffel Tower restaurant and the prestigious 5-star hotel Le Royal Monceau, Chef Bayon boasts an incredibly impressive curriculum vitae. Now largely retired from the kitchen, he’s currently focusing his attention on his cuisine consulting agency Cuisinevolution.
This Saturday, i.e. January 10, Chef Bayon will honour Le Bistro du Parc with a one-day pop-up menu, The Palate of Provence. India Hospitality Review talks to the Chef Bayon about his experience in India and association with du Parc. Following ios teh excerpt:
Tell us about your association with Le Bistro Du Parc
I met Naina (owner of Le Bistro du Parc) through a common friend Herve Bernardon and I was so surprised and
amazed that such a young woman wanted to create a “bistronomie” restaurant
concept in India. I found her very brave. We met in Paris for the first time
and connected immediately. I believed that Naina was full of talent and I
thought that I would love to help her one day. I also dreamed of visiting India
with my wife and here I am doing both! Visiting India and doing a pop up menu
for one day in Naina’s beautiful and successful restaurant.
Do you think Indian palette and French
cuisine goes well together?
Yes of course because India produces numerous beautiful products and of
course can adapt to French cuisine. Similarly modern French cuisine today uses
some Indian spices and sometimes even Indian recipes.
Though Indians are now not quite averse
to trying new cuisine and dishes, French food hasn’t really taken on the way,
say Chinese has? What do you think is the reason?
Now Indians are interested in trying French food because Indians travel
and have tried French cuisine. Before, they were not interested or maybe even
scared of trying French food because it was too intellectualized. Now it seems
much more accessible and easy, as it should be!
What are the specific
requirements in terms of kitchen tools to prepare French dishes?
A good oven and gaz range, pots and pans, good knifes, a good chef and a
lot of enthusiasm! Like for any other cuisine.
word of advice for chefs interested in French cuisine
Come and see us in France to learn French cuisine! We chefs will be very
happy to welcome them and teach them.
Dishes you think have a
potential to appeal Indian foodies
I think the lamb dish called Garlic
Rubbed Lamb Loin with Provençale Vegetables and Lavender Jus that
I will be cooking at Le Bistro du Parc during the pop up!
Your favourite ingredient