July 05, 2020
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Alex Gielbaum

The sous chef of Delhi’s Le Bistro Du Parc on the Good France Festival, a celebration of French gastronomy across five continents

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Alex Gielbaum
Alex Gielbaum

What was unique about Gout de France, led by world-renowned chef Alain Ducasse?

It was a celebration of French cuisine across the world, a niche experience laying out completely new and innovative dishes.

Do you think French cuisine is gaining more popularity in India?

Slowly, the Indian palate is changing.... In fact, 48 restaurants from India participated.

Is French food still perceived to be too fancy or intimidating?

Well, you won’t just go to a restaurant to pick up panfried seabass with squid ink dust and mango rougaille, as you would a pizza. But now chefs are trying to make dishes contemporary and fun, without compromising on their true essence.

So, is the bistro-style for French cuisine ratcheting up popularity charts?

It’s about achieving the perfect balance between classic techniques and contemporary flavours. So, the dish should appeal to you whether you are a connoisseur or newcomer.

Anything you wish you could have incorporated in the menu?

Cognac with foie gras, made from the fattened liver of a duck or goose—it wasn't possible here.

What were the most popular items?

Green pea royale with gravlax duet, fillet steak with sauteed potatoes and fennel salad, poached pear with hot chocolate sauce.

Are you also trying to familiarise Indians with French home-cooked delicacies?

Yes, like typically homemade quiches, stew, crepes, salads and pasta.

Will more French chefs set up base in India?

The challenge now is to make Indians understand the finer details of French gastronomy.

Do you plan to work in other cities as well?

If I get an opportunity to rustle up something exciting in Kerala, why not?

What do you miss about Paris?

Wine and cheese.

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