{"id":346235,"date":"2013-10-31T12:33:16","date_gmt":"2013-10-31T04:33:16","guid":{"rendered":"http:\/\/www.mariefranceasia.com\/uncategorized-hk\/qa-with-3-michelin-starred-chef-bruno-menard-346235.html"},"modified":"2013-10-31T12:33:16","modified_gmt":"2013-10-31T04:33:16","slug":"qa-with-3-michelin-starred-chef-bruno-menard","status":"publish","type":"post","link":"https:\/\/www.mariefranceasia.com\/hk\/food-hk\/dishing-out-hk\/chef-interview-hk\/qa-with-3-michelin-starred-chef-bruno-menard-346235.html","title":{"rendered":"Q&A with 3-Michelin starred chef Bruno Menard"},"content":{"rendered":"

\"BrunoMenard@Geraldine<\/span><\/a><\/p>

Having been raised in a family with a deep culinary pedigree - both Chef Bruno Menard\u2019s grandfathers were chefs and his father a highly accomplished chocolatier \u2013 it is no surprise that he ended up as a chef. And not just any chef!<\/p>

Today, Chef Bruno Menard, born in Tours, France, is the only 3-Michelin starred chef, who is permanently based in Asia (Singapore). Together with Olivier Bendel, CEO and founder of Deliciae Hospitality<\/a> Management, they have rolled out 2 concepts, &MADE<\/a> and La Cantine<\/a>\u00a0(photo below). A new addition to Singapore\u2019s dining landscape, both experiences are not to be missed.<\/p>

We had the pleasure of meeting Chef Menard lately, to ask him a few questions about his life in Asia, favourite eats in Singapore and most importantly a few uselful tips ahead of the holiday season.<\/p>

Here's what he had to say.<\/p>

Marie France Asia: How many years have you been in this industry?<\/strong><\/p>

Chef Bruno Menard:<\/strong> I have been unofficially in the business all my life - that makes 51 years. I started by working for my father in his chocolatier shop since I was 16, thus, I have been officially in the business for 35 years.<\/p>

MF Asia: How is Singapore treating you?<\/strong><\/p>

B M:<\/strong> Singapore has been treating me very well. I love the feeling of being in Asia, especially Singapore, as it is an English-speaking country. Communication is mutual understanding.<\/p>

MF Asia: When did you become a chef?<\/strong><\/p>

B M:<\/strong> I have always wanted to be a chef all my life and I became a chef at 25. I don\u2019t know when I will stop.<\/p>

\u00a0\"Deliciae_LaCantine\"<\/span><\/a><\/p>

MF Asia: What is your preferred cuisine?<\/strong><\/p>

B M:<\/strong> My preferred cuisine is French, because it is my education, but I love all cuisines, as I love to travel, discover and taste.<\/p>

MF Asia: Where is your favourite hangout in Singapore?<\/strong><\/p>

B M:<\/strong> My favourite hangout is Le Bistrot du Sommelier<\/a>, as it has a friendly and relaxed ambience. It also has a combination of good wine and food.<\/p>

MF Asia: What is that one advice that you will give to aspiring chefs and restaurateurs?<\/strong><\/p>

B M:<\/strong> You must have the passion. However, passion alone is nothing without a vision. You need a vision of what you want to achieve in the next 5, 10 or even 20 years. Passion will help you reach your goal, so never give up, as sometimes it make take your entire life.<\/p>

Most importantly, don\u2019t cook for yourself, cook for your customers. Enjoy what you are doing to please customers. This way, you will create loyal and repeated customers.<\/p>

MF Asia: Is it important for a wife or a girlfriend to know how to cook?<\/strong><\/p>

B M:<\/strong> It is important if the man doesn\u2019t know how to cook. However, unlike in France, eating out in Singapore is relatively affordable, thus it is not that important after all.<\/p>

MF Asia: As the festive season is just round the corner, what advice would you give for cooking and hosting parties?<\/strong><\/p>

B M:<\/strong> Make it simple. Do not experiment on your friends, experiments are for family, not for friends. Don\u2019t try to be fanciful, as you don\u2019t want to be the slave of the party, you want to be the Queen.<\/p>

* Check Chef Bruno's Pavlova recipe.<\/strong><\/a><\/p>

Click here<\/a> to visit his website.<\/p>

Simbian Chua<\/em><\/p> ","protected":false},"excerpt":{"rendered":"

Based in Singapore, we get up-close and personal with the French chef as he dishes out on living in Asia, becoming a chef and some valuable advice for the holiday season.<\/p>\n","protected":false},"author":65,"featured_media":4691,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_metadesc":"Based in Singapore, we get up-close and personal with the French chef as he dishes out on living in Asia and some valuable advice for the holiday 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