Dine&Wine 90 | Francuska kuhinja » French cuisine Chr i st i an T ê t edo i e , che f The secret to a delicious dish is in the butter He cooked his first soup when he was just seven years old, prepared his first speciality at the age of 11, became a Michelin-starred chef in France and headed straight to the Elysée Palace, where he cooked for presidents François Mitterrand and Jacques Chirac Those who attended this year’s Days of French Cuisine in Belgrade event had an opportunity to try just what masterpieces Christian Têtedoie is capable of preparing. A recipient of numerous professional awards, holder of the title of best restaurateur and president of the MasterChefs of France (LesMaîtres Cuisiniers de France), he prepared his specialities at one of the Belgrade Waterfront restaurants and we began our interview by asking him why he is considered a teacher of all French chefs... - I collaborate a lot withmy colleagues, andmy role as president of the Master Chefs of France means that I’m the first to defend the values of French cuisine. What is the secret of your success? You prepared your first soup when you were just seven years old. - That isn’t some particular secret. As with everything else, perseverance and constant reconsiderations are important. Which of the world’s cuisines do you most like to eat, and which do you like to prepare? - I like all cuisines, as I’m interested in all tastes. Moroccan, Mexican, Japanese... I'm currently very interested in Thai food. You were the personal chef of French presidents Francois Mitterrand and Jacques Chirac. That must have been a great responsibility? - Presidents constantly attend some official dinners, so when they get together with their personal chef, they tend to want simple things. Thanks to classic cooking, I hadmany choices andwas able to offer different cuisines. What did they most like to eat? - Chirac loved calf ’s head, while Mitterrand ordered chicken drumstick with salad and mashed potato everyMonday. Nothing complicated, but very tasty. What does every dish have to contain to be tasty? - Butter! What is your favourite French dish? - Veal stew. I like the gourmet side of the dish and the subtlety of the blend of herbs that goes well with the veal. What were your impressions of Belgrade, having visited the Serbian capital for the first time recently? - At the architectural level, I noticed an interesting blend of restored old buildings and newer, modern parts of the city. I was also pleasantly surprised by the quality of the ingredients I cooked. Was there some Serbian dish that you liked and what do you think of our cuisine? - I like the offal dishes, which remind me of dishes from Lyon. Serbian cuisine is simple and plentiful, with lots of flavours. Do you have a recipe for happiness, at least the happiness that comes through the taste buds? - Precise cuisine with recognisable flavours. A dish must be balanced and enable the ingredients to come to the fore. Where do you cook and where can our passengers come and try the best dishes? - Maison Tetedoie is located in Lyon on Fourviere Hill. It comprises three restaurants, eachwith their own ambience, in the same building: Gourmet Restaurant, Bistro and Rooftop. (www.tetedoie.com) Do you have a recommendation for dinner in Paris? - I warmly recommend the restaurant Frédéric Simonin at 25Rue Bayen. Širak je voleo teleću glavu, a Miteran je svakog ponedeljka naručivao pileći batak sa salatom i pireom Chirac loved calf’s head, while Mitterrand ordered chicken drumstick with salad and mashed potato every Monday
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