FRANCK PAGE, EXECUTIVE CHEF, LE BRISTOL, BEIRUT

Twice finalist of the ‘Meilleur Ouvrier de France’ (Best Craftsman of France) annual competition in the category Catering Services in 1996 and 2000,

brings more than 20 years of experience in hospitality and fine dining across Europe, the Middle East and Asia to Le Bristol Hotel Beirut.

Le Bristol adds to your career path…

Working for the Bristol gives me the opportunity to leave my fingerprint on a hotel considered a part of the Lebanese hospitality history.

The institution that impacted your journey the most…

All the institutions I have worked for made me what I am now. I have always kept in mind the philosophy of an eternal student; wherever we go there is something new to learn. It is an exchange of experience and knowledge.

The kitchen tool you love the most…

The ruler. The ruler is a symbol of symmetry and it is a tool for measurement, because symmetry leads to excellence. It is a philosophy not only geometry, it is a code of ethic and, as an important principle of my work, it's translated in my culinary style.

A meal you cook even with your eyes closed...

Pan fried ‘foie-gras’ with mango tartar and coriander, passion fruit and cardamom sauce.