CHEF PASCAL FOURDRINIER INTERVIEW - DANS LE NOIR ? GENEVA RESTAURANT
Hailing from Northern France, Chef Pascal Fourdrinier leads the kitchen at The Ritz-Carlton. Starting as a Pastry Chef in 2014, he now delights the taste buds of guests at Dans le Noir ? Geneva, located within The Ritz-Carlton Hotel de la Paix! Let's delve into his journey and the new challenge the Chef and his team embrace to enchant you in total darkness...
WHAT IS YOUR TRAINING BACKGROUND?
I began my training at the age of 14 in pastry, then shifted into chocolate and confectionery. At 18, I completed a year in catering. Afterward, I focused on restaurant and boutique pastry.
WHAT IS YOUR FAVORITE CULINARY STYLE AND HOW WOULD YOU DESCRIBE YOURS ?
Naturally, French and Italian cuisine. I've always loved good food and working with fresh ingredients to sublimate them. This involves selecting high-quality, local, and seasonal ingredients.
WHO ARE THE CHEFS THAT INSPIRE YOU THE MOST?
I don't have a particular reference. Throughout my professional journey, I've had the chance to work with several Chefs from whom I've learned. However, it is with my passion and my team, especially Rosario Abramo, my Head Chef, that I create my menus.
IN JANUARY 2023, DANS LE NOIR ? GENEVA OPENED AT THE RITZ-CARLTON, AND YOU ARE THE CHEF OF THIS UNIQUE CONCEPT. HOW DO YOU SEE THIS NEW CHALLENGE?
While customers come for the experience of dining in the dark, I, along with my teams, strive to make it a success like the other two restaurants.
HOW WILL YOU ADAPT TO CUSTOMERS' ALLERGIES/INTOLERANCES?
We are accustomed to managing allergies and food intolerances on a daily basis. From the start, my teams and I work to create dishes that avoid as many allergens as possible while retaining flavors and taste on the plates.
WHAT IS YOUR BEST CULINARY MEMORY?
The apple turnovers we made during my apprenticeship with apples picked directly from my boss's orchard.
AND YOUR FAVORITE INGREDIENT?
TO CONCLUDE, WHAT DOES DANS LE NOIR ? REPRESENT FOR YOU?
It's a unique concept where only the taste matters. It's also a human experience that everyone should live at least once. This restaurant aligns with my personality; I prefer to stay in the shadows and highlight my close collaborators.