Why a Michelin-star French chef prefers bistro cooking, and the secret to the croque-monsieur his team at Ami in Hong Kong serve

“I was born in Châtellerault, over 300km southwest of Paris. I left school at 14 years old, I didn’t like it and wasn’t good anyway. I had to do something. I like to work with my hands, learn by practice, so in France you either become a mechanic or go into food and beverage.“I first did a pre-apprenticeship in a charcuterie, then catering in Châtellerault and apprenticeships in small restaurants and hotels. When I was 18 years old, I moved to nearby Poitiers, to work in fine dining.”Where did…


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