Cook in with David Jobert

La Cigale’s executive chef meets us in his kitchen... Discuss this article

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What’s your background, and when did you arrive in Doha?
I started my career in France, working in various one-, two- and three-star Michelin restaurants for 10 years, and then I worked for three years at Casino du Liban. Before joining La Cigale in Qatar I worked in different properties for the InterContinental hotel group in Brazil. Besides Aryton Senna and the president of Brazil, I have also cooked for the royal family of the Principality of Monaco, models and various celebrities. It’s natural to feel a little tension in this job. I need to handle it carefully, professionally. I have been in Doha for two-and-a-half years.

When did you first start cooking and what inspired you?
I started cooking for my family back in France at the restaurant of my uncle when I was nine years old. My first inspiration was my mother; she loved cooking with spirit.

Which dishes do you like to eat yourself?
Moughrabieh.

Any you make that you’re well known for?
Cooking with duck liver is my specialty; at the same time I make my cooking as simple as it could be. I incorporate respect, value and presentation. Here in La Cigale, I enjoy cooking live lobster.

How is your kitchen equipped?
La Cigale’s kitchen has everything we need to make perfect and creative dishes for our clients. The last kitchen I opened at La Cigale was for Al Wajba banquet hall, with state-of-the-art equipment. Our first event there was a huge success.

Name one ingredient you couldn’t do without.
French chives.

How does the food you make at home differ to what you make in the kitchen?
Both I cook with passion; at home I enjoy teaching and cooking with my kids, all types of food especially cookies and Brazilian food.

Do you have a large team working with you?
I work with an international brigade of 170 chefs, 70 pastry chefs and 70 stewards.

When you aren’t working, is there any place in Doha you like to eat?
I always visit my colleagues in other hotels in Doha

Which recipe has you chosen for us and why?
Moughrabieh, because it brings back warm and lovely memories of the time I enjoyed in Lebanon

What plans do you have for your hotel’s restaurants in 2010?
My ambition for La Cigale is to make it the best hotel in Qatar. In the future, maybe after six months, we will open new outlets; working on creating new and unique menus. For banqueting and catering, creative European and traditional dishes will be offered to our guests. I will not reveal more details now, but definitely there’s something different coming soon.
To book in a restaurant at La Cigale Hotel, call 428 8888.