In this series, columnist Sibylle Eschapasse interviews some of France’s top chefs, the Maîtres Cuisiniers de France.
Name: Pierre Landet
Hometown: Toulouse
Age: 54
Restaurant: Felix, in Manhattan’s Soho neighborhood
Years of Experience With French Cuisine: 36
Maître Cuisinier de France Since: 2010
Sibylle Eschapasse: What does it mean to you to be a Maître Cuisinier de France, a most admired title?
Pierre Landet: Being recognized by other chefs, being a Maître Cuisinier de France, is an achievement.
Ms. Eschapasse: Why did you choose to become a chef?
Mr. Landet: I was always in the kitchen with my mother.
Ms. Eschapasse: If a close friend were to describe your cooking, what would they say?
Mr. Landet: Traditional, generous, love.
Ms. Eschapasse: If you weren’t a chef, what would you be?
Mr. Landet: I would be a farmer.
Ms. Eschapasse: Who would you consider to be your greatest culinary influence?
Mr. Landet: Marcelin Pujol, Jacques Chibois, Jean-Pierre Georges.
Ms. Eschapasse: How would you define French cuisine?
Mr. Landet: I would describe it as one of the best in the world. As simple as that!
Ms. Eschapasse: Of France’s many regional cuisines, which do you prefer to cook and why?
Mr. Landet: [That of the] southwest of France, because of my childhood.
Ms. Eschapasse: Tell us more about the recipe you chose.
Mr. Landet: It’s a very nice recipe that has influences from two beautiful regions, the southwest and the southeast of France.
Ms. Eschapasse: What’s your advice to people who would like to improve their cooking skills or learn to cook?
Mr. Landet: Do not be scared, and try to cook as much as possible. Take your time, and invite your friends to taste what you cook.
You can watch Pierre Landet demonstrate the full recipe on “Celebrity Taste Makers” on Saturday, March 4 at 6 p.m. on Pix11.
Swiss Chard and Ricotta Ravioli, Duck Jus, and Black Trumpet Mushrooms
