Chef Christian le Squer
Executive chef of Le Cinq
Christian Le Squer has fond memories of his childhood in Brittany, surrounded by the countryside and the sea. His passion for cooking dates back to when he worked as a sailor, when mealtimes were special moments in life aboard the ship. Chef Christian joined the Le Cinq restaurant at the Four Seasons Hotel George V in 2014. He holds 3 Michelin stars for two consecutive years and the restaurant ranks 5 toques by Gault & Millau. He considers himself a craftsman working to evoke the right emotions in a new way. Challenging the pre-conceived ideas of flavor and modality in creating each dish.
Q: Most memorable/embarrassing incident at your restaurant?
A: with a laugh, “When the server presented a dish to the table and the dish slid off the plate on to the carpet.”
Q: What ingredient surprised you the most?
A: “Rice. When I visited Japan, I was presented with seasonal rice that was just harvested 2 weeks before. I was surprised by how complex and different rice flavors can be.”
Q: Favorite meal/city during your travels?
A: “Apart from Brittany (home!), it will be Kyoto, Japan. The city is full of culture, tradition, lovely monuments and excellent cuisine. It was like traveling back in time.”
Q: If you were allowed to cook just one dish for the rest of your life, what would it be?
A: “That is a tough one… maybe fish. Quality fish, prepared raw and as close to nature as possible.”
Q: Biggest pet peeve about diners?
A: “Our dishes bring flavor, texture and temperature together and we tell our customers to eat everything in one bite. It is very sad to see a customer taste each individual ingredient on the plate separately.”
Q: If there is one chef whom you would love to work with, he/she would be?
A: “Hmm I would love to get inspiration from a very different cuisine and new cuisine to me. For example, a chef who does indian cuisine.”
Q: What would you be if you were not a chef?
A: “Perhaps a haute couture designer, or a perfumer. I will still be a creator.”
Thank You chef for agreeing to this interview with Gourmet Trails. And to Nathalie for being the important translator of our animated conversation. It was a pleasure to spend time with the both of you