In this series, columnist Sibylle Eschapasse interviews some of France’s top chefs, the Maîtres Cuisiniers de France.
Name:
Claude Godard
Hometown:
Joigny
Age:
51
Restaurant:
Madison Bistro
Years of experience with French cuisine:
35
Maitre Cuisinier de France since:
2003
Sibylle Eschapasse: What does it mean to you to be a Maître Cuisinier de France, a most envied title?
Mr. Claude Godard: To be recognized by more experienced chefs than me. It is an honor.
Ms. Eschapasse: Why did you choose to become a chef?
Mr. Godard: I always loved to look at my father and grandparents cooking when I was a child. I was very attracted by food.
Ms. Eschapasse: If a close friend were to describe your cooking in three words, what would they be?
Mr. Godard: Generous, tasty, and traditional.
Ms. Eschapasse: If you weren’t a chef, what would you be?
Mr. Godard: A cheesemaker or pastry chef.
Ms. Eschapasse: Who would you consider your greatest culinary influence?
Mr. Godard: My father.
Ms. Eschapasse: How would you define French cuisine?
Mr. Godard: Exquisite, unique, and technically sophisticated.
Ms. Eschapasse: Tell us about the recipe you chose.
Mr. Godard: Poached Egg Meurette comes from the region where I am born. It represents the marriage of the food and the wine. It’s a perfect dinner.
You can watch Godard demonstrate the full recipe on “Celebrity Taste Makers” on Saturday, Dec. 31 at 6 p.m on PIX11.
Poached Egg Meurette
