INTERVIEW FRANCE CULTURE -CHRISTIAN LE SQUER: “TRUE LUXURY IS KINDNESS”
Three-starred and voted best chef by Gault & Millau in 2016, he went through the kitchens of Taillevent, the Ledoyen pavilion (for eighteen years), the Ritz before taking the reins in 2014 of the restaurant Le Cinq sis within the palace. Parisian Le Georges V. He will participate in the Taste of Paris event, organized from May 9 to 12 alongside many great chefs determined to share, for a few days, their cuisine and their know-how, with the greatest number…
I knew very young that I would become a cook. In the summer, I went with my uncle, a fisherman, at sea. I was a sailor, I helped the cook and I learned how to make apple pie! I was 14, that's when I fell in love with cooking and the social aspect of what it means.
650 employees including 135 people in the kitchen
We have brought craftsmanship to this palace and I feel like an architect so that the whole is coherent. We value the quality of the products we offer. We “source” them in order to know where they come from and try as much as possible to work locally.
I believe that gastronomy is geared towards the customer and, in this type of event like Taste Of Paris, we are very proud to please customers who do not always have access to palaces or great restaurants. Moreover, it is often a young audience and it is important to show them and make them taste the good things. And then with chef Benjamin Le Coat, we come out of our ivory tower by opening a station restaurant, “Paris-Brest”, in Rennes, in mid-May.