Interview Nicolas Le Bec rue Le Bec in Lyon 2011 Parisetc © All rights reserved

Nicolas Le Bec from rue Grolée to rue Le Bec

It’s true that I’m very disciplined in my work. Each plate must be identical to another. The picture must be propped in the same way each time. A certain level of rigor is a must. I believe that every great chef, not just a good chef but a great chef must necessarily be demanding. There are things that may work or not work depending on the specific characteristics in each generation. But the work remains very military-like. Everything must be organized; if someone is out of order, it will disrupt the whole system. Continue reading

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Chef Katsumi Ishida, the Japanese pioneer in Lyon

it’s like French culture. First of all, you can only understand wine by drinking it first. First drink, then think about it. They didn’t say it in words, but they taught me that. French food is a large subject. One needs to think about everything. There is the French land, there are different foods in different regions, there is wine, there is cheese, there are connections between people … these are the things that are important. That’s what people have taught me. They also taught me that it’s not something that you can just appear and learn like that. But I stayed with them. And as a result people took me in. Without that, there would not be me, as I exist today. Continue reading