Restaurant Guy Savoy in Paris has retained three Michelin stars for 15 years running. Chopstix caught up with Guy Savoy himself, one of the most personable chefs in the business, on a recent trip to Asia.
Who inspired you to become a chef?
My mother. Firstly, I liked to eat and my mother was a good cook. I didn’t imagine how much work went into it though then I watched my mother one day. I saw how she blended flour, butter, eggs, salt and sugar. The ingredients were not interesting separately but then they became a cake. For me, it was like magic.
What is your food heaven and hell?
I love ice cream; it is an addiction. I don’t like capsicum. When they’re cooked they’re ok but I can’t eat raw ones.
What do you like to cook for yourself?
For a snack: toasted rustic bread with a thick layer of cold bread and some sardines and ground pepper on top. The most important thing is to have cold butter.
What would you be if you couldn’t be a chef?
Nothing. I can’t imagine being anything else.
Who would you most like to cook for?
What would you prepare as a last meal?
I am too too young to think about that!
What’s the strangest food you’ve eaten?
Crocodile finger at Justin Quek’s restaurant in Singapore [Sky on 57 at Marina Bay Sands] and then a month ago, ants in The Amazon. In France we eat frog’s legs and snails, that’s part of our culture. Eating ants is not normal for us.
What’s the best restaurant we’ve never heard of?
My mother’s. I’ve never found better.