Name: Chef Michel Morand
Establishment: Bistro Michel
Q. How would you describe your style of cooking? What inspires you?
A: Classic French bistro cooking, yummy, tasty and well presented, all dishes created or produced from quality products.
Q: Describe a typical day in your restaurant?
A: Open the restaurant; welcome my team, have a meeting with them, organize the work load for my team; check my fridges, fine tune some orders; check quality of our dishes; spend time with our guests and finally enjoy a great glass of wine.
Q: What have been your proudest moments as a chef?
A: Meeting president Clinton and Mandela.
Q: What has been your biggest learning curve?
A: Working with different personalities from different cultural backgrounds, extremely challenging but at the same time humbling and an eye opener. Having to motivate the team even at the time when I needed to be motivated myself.
Q. What is your favourite dish that you enjoy cooking?
A: I like foie gras, even though preparing it is a bit of a nightmare, the results are mouth watering, every single guest of mine loves it.
Q. What are your favourite ingredients?
A: Duck from Dunvegan Farm, lamb from Oakland Butchery, foie gras, thyme, olive oil. You will never find already processed products in my kitchen.
Q. What trends / challenges are restaurants facing in 2017?
A: Value for money, offering an experience
Q: Six people (dead or alive) who you would like to cook for?
A: My late grandmother; my late mother in-law.
Q. Name a dish you’ve ruined, and how you saved it?
A: Béarnaise sauce which split at the last minute? Small trick with ice or boiled cream.
Q. The #1 thing that annoys you in restaurants?
A: Hey my name is……… how is your food?