Paul Feybesse sous chef of Pavillon Ledoyen restaurant in Paris is the S.Pellegrino Young Chef 2015 France region finalist. The young French chef will showcase his signature dish ‘Arlette Onion’ at the grand final at Expo Milano 2015 in June. He spoke to us ahead of the big event.
What inspires the aesthetics of your creations?
The true essence of the products is the first thing that inspires me when creating a dish. I want to know, what does it taste like, and what enhances its true flavour without masking or changing it completely?
How do colours and textures influence your creations?
I don’t try to add colour to a dish for the sake of it. I believe the vibrancy of my creations relies on different textures in order to surprise and please.
How would you describe your creative style?
Modern technique with a classic soul.
Is there any influence of your country's traditions, culture or materials in your creative work?
Yes, my techniques might be from anywhere across the globe, but you will almost always see a bit of France somewhere along the way.
What food would you happily die eating?
Aligot. It is a dish from the region of Aubrac in France, and my grandparents specialised in making it. It’s a puree made from potatoes, onions, and Tomme d’Aubrac, a special cheese from the area.
What ingredient would you never eat, and why?
Habanero peppers. Europeans don’t do well with spicy food.
What’s the first thing you’ll do upon arriving in Milan next June?
Taking my wife shopping in Milan.
What do you expect from this challenge?
To give a positive message to break the cliche of the new generation of young French chefs.