‘My grandmum was my first food mentor’

Cooking for 26 years now, he aspires to make French cuisine popular in Dubai

STEPHANE COCU, head chef, la serre Bistro & Boulangerie, downtown dubai

What’s your earliest food memory?

My grandmother was my first food mentor. She had a huge influence on my food journey. When I was younger, we’d go around to her house and she would let me come into the kitchen and taste the dishes. I was the only one who enjoyed this privilege.

How is the experience of working in Michelin-starred restaurants?

It’s magical! You get to use great, fresh produce. Plus, you get trained by excellent and passionate chefs. Working with top chefs has really inspired me. One of the chefs with whom I worked was a master of spices, he taught me how to make my own spice blend.

What’s your favourite cuisine (after French, of course)?

Mediterranean, whilst I also enjoy Portuguese and Lebanese dishes.

Other than moderate portions, what is the other big feature typical to French cuisine?

It has to be the sequence of our meals. Here, in the UAE, as well as in many Asian countries, meal sharing and buffets are very popular, but if you were to look at this practice closely, you’ll notice how everyone ends up eating much more than they really want to. The constant temptation of having so much food around makes the meals endless!

Are you a ‘mindful’ eater?

I am very careful about what I eat, especially since my job requires me to taste a lot of food during the day. Most of my meals are vegetarian.

What is your biggest food weakness?

My addiction to chocolate!

In your refrigerator...

Lots of fruits and vegetables.

Which is your favourite herb?

Quite a few, but if l have to pick one, it would be tarragon. Chop it up and use it in salads, sauces, and meat-based dishes. Remember, as long as it is freshly picked, it will release an amazing flavour.

If not a chef, what would you have been?

I would have loved to be a watchmaker.