An Interview with Adrien Nanus: Executive Chef at Paul Lafayet

An Interview with Adrien Nanus: Executive Chef at Paul Lafayet

An interview with Adrien Nanus, Executive Chef at Paul Lafayet, who will be at the 2015 Restaurant and Bar Expo in September

by:  
Keshia  Keshia  on 2 Sep '15

The 2015 Restaurant and Bar (R&B) Week readies itself to be a hotspot for over 20,000 F&B buyers, chefs, sommeliers, hoteliers, restaurant operators and industry peers to socialize and enjoy. Given the number of new products, seminars, competitions and award ceremonies, R&B Week is an ideal B2B platform for budding and successful F&B affiliates alike. The visitors online registration is free and now open. 


We asked a few questions of Adrien Nanus who is Executive Chef at Paul Lafayet, who will be participating in the 2015 Restaurant and Bar Week Expo. 

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What makes Hong Kong a great place to cook in?

We can find so many different nationalities here; all of whom look for different styles of food. Because of this it is a challenging city, where we constantly need to surprise the customers.


What is your favourite thing to cook?

Paul Lafayet specialises in macarons, so we can find a large variety of macaron flavours. For the cakes, we use many fruits from Asia, and combine them with French cooking. I really enjoy cooking both these things.

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What is your favourite thing to eat?

I'm always in sweet environments, so I'm prefer to eat salty food. It is fortunate I live here in Hong Kong really, because Asian food is very diversified, and so tasty.


What should people order when they come to your restaurant?

Definitely our macarons, made with premium Spanish almond powder and the best quality chocolate.

And for sure our Crème Brûlée, made with premium cream from Normandie (France) and vanilla pods from Madagascar. 

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What is one of your baking tricks? 

Secret; can't tell [winks]. Basically passion and love for what to do is the most important trick; it really can make all the difference!


What do you find most rewarding about cooking in this city?

If I have to compare Hong Kong to France, in Hong Kong we have very high humidity, which means we need to find a different way to get the best results from our products like macarons, chocolate, the glazing on our cakes etc. When we achieve this, it is hugely rewarding. 

 

Do you feel like you need to source ingredients from Asia?

As I am always looking for the best raw materials to achieve the best final product, I do find a lot of great ingredients in Asia. For those ingredients I cannot source here, I like to get them from the best places in the world. I use a lot of ingredients, from all over the place. 

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Where are your favourite places to eat in the world?

I like the places I can find an interesting and unusual type of food in. It's what makes exploring the world so exciting.


What do you think of the desserts in Hong Kong?

The desserts in HK are so diversified. It is one of the things that makes this city so special; different from anywhere else. And I really believe the quality of a lot of desserts is truly very high.

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Keshia

Keshia

Yes, but is it edible? [digital editor]

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