Thierry Le Baut is one of "The World's Most Influential, creative and important Chefs"

Thierry Le Baut (France)

 

Thierry Le Baut is one of "The World's Most Influential, creative and important Chefs"

If anyone talks about kitchen I change the expression of the face, my eyes light up: we are entering a world that absorbs 100% of my life force.

Go to a market and see the diversity of its positions, its windows, its colors and smells awakens my spirit quest to find the best raw material.

In my travels I like to discover new products and to see how the natives of that place use them in their kitchens and then try to reinvent something new with them.

My passion for cooking is reflected in the way I have to approach a raw material: the study, read about it, investigate and hear my colleagues to take advantage of their knowledge. Because it is professionals who need to learn in order to acquire a very refined techniques, precise gestures that make our work something rigorous.

So creativity can reach its best, with intimate knowledge of raw materials, supported techniques in your own base and sensitivity.

Because my way to perfection passes for authenticity, the pursuit of quality in the perfectionism of the everyday, in the seriousness of approach and resolution of what we want to capture.

I try to surprise, seduce, excite, stimulate the palates of my guests through healthy dishes, willingly, without eccentricities balanced and above all, respecting the flavors, the textures, the aesthetics of the ingredients with a balance in the mix, with consistency in the flavors, avoiding meaningless innovations.

To awaken the senses to look for excellent raw materials, giving them the prominence that they themselves have, without killing their flavor with the addition of other elements that do not match or harmonize, hiding the flavor of the main product.

The restoration is constantly evolving through new technology and we have to be constantly learning to use them, work with them to get to master and can draw the maximum benefit from their use. We must avoid falling into the fashions no more, and for years I am dedicated to cooking classes, pastry in various schools, or doing demonstrations for large brands, or giving master classes for corporate.

It is a true fact that I like teaching, pass on my knowledge, training young colleagues and my team, because I enjoy my profession and I love, like the constant work and dedication to my true passion: cooking and baking .