What does your job involve and how many restaurants are you in charge of?
Being the executive chef of the hotel, I am also responsible for the entire food and beverage operations, overlooking production and service. Along with my capable assistants and team, I am in charge of three outlets, which are the Seasons restaurant, the Piano Piano bar and the L’espresso lobby lounge.
Growing up, had you always wanted to be a chef?
No I hadn’t, but about 15 years ago, when I was working in a gastronomy restaurant called Le Pressoir in France, the head chef and owner, Mr Bernard Rambaud, actually inspired me. His passion for the job and his skills sealed my decision. All that I learned from him then, I still try and follow today.
What’s your earliest food memory and the first thing you ever made?
My earliest food memory is when I used to go fishing with my father and help him cook the catch of the day, but the first thing I ever made was chocolate mousse.
How long have you been in Doha? Do you have any favourite restaurants here?
I have been here for 14 months. I really like the Noodle Bar on The Pearl.
Do you have a signature dish that you like to make?
My signature dish would be the oven-roasted, herb-flavoured seabass with potato Lyonnaise.
Any kitchen gadgets?
The mini spatula and the pipette have to be in my kitchen, along with a good knife.
Name one ingredient you couldn’t do without.
Coriander. I just love this fresh herb. It is full of flavour and aromatic.
Have you revamped any outlets or introduced new dishes since Ramadan?
The revamping of the outlets will take place in early 2011, but we have introduced ouzi (rice with lamb – Lahore style) since Ramadan.
Are there any special food events or promotions coming up at the hotel?
We have a skewers promotion, which will be running until the end of October.
Which recipe have you decided to share with us and why?
I am going to share a seafood recipe – steamed Mediterranean clams, as being an ardent seafood lover, this is one of my favourites. The recipe is easy to make, full of flavour and a meal by itself. Bon appetit!
For more information, call the Mövenpick on 4496 6600.
Steamed Mediterranean clams
Serves 4-5
Ingredients
• 3lb clams, scrubbed and rinsed thoroughly
• 4 x strips of veal bacon, cut into 1 inch pieces
• 3 x large shallots, roughly chopped
• 3-4 cloves of garlic, minced
• 1 x container of cherry tomatoes, halved
• 2 x cups of dry white wine (optional)
• 3 x cups of chicken stock
• 1/2 cup of fresh chopped parsley
• Salt and red pepper flakes to taste
Method
• Heat a large, deep skillet with a lid over medium-high heat
• Add the cut veal bacon and cook until brown and crispy. Add the shallots and cook until they begin to become translucent. Add the garlic and salt and red pepper flakes to taste. Once the garlic softens, add the wine (if using, then bring to boil). Now add the stock. Once the liquid is boiling, add the clams and tomatoes and cover
• Reduce the heat to medium and let the clams cook for seven-10 minutes, or until almost all of the clams have opened and released their juices into the broth. Discard any clams that did not open, as this means they were dead before you cooked them and are not safe to eat. Just before serving, add the parsley and taste to see if you need any more salt. Serve immediately
