What is the best meal you have ever tasted?
C. Grey Leg Partridge served with a classic Gratin Farce at Le Meurice in Paris - Quite Sublime!
A. A tricky one because I've had some amazing meals in my life but dinner at Michel Bras watching the sun setting over the mountains probably just wins it. Particularly the Salade Garigoule using their own herbs and vegetables from the mountains and handpicked on the day.
F. It has to be the first and only time that I had 250gr of Beluga Caviar with some Crème Fraiche and home-made Blinis washed down with a Salon 1995 - Incredible!
... And Worst?
C. Any kind of mass-produced Fast Food, particularly burgers.
A. A nasty overcooked Omelette or Fried Eggs with a crispy base.
F. Sweet and Sour Pineapple Chicken
What do you remember about your school dinners?
C. I loved them and always went up for seconds!
A. Horrible especially the boiled hamburgers - I used to take a packed lunch.
F. At school in France we ate very well. I remember sausage and lentils with lardons, petits onions and carrots - delicious.
What do you like to eat at home?
C. Roast shoulder of lamb with pommes dauphinoise.
A. Roast Chicken and home-made chunky chips.
F. Fresh pasta with home-made tomato sauce and fresh crab. Followed by my home-made Tarte-Tatin. I'm quite famous in Peckham for my Tatin!
What Aspect of your Job do you love the most?
C. Looking after people and teaching young chefs.
A. Being in involved in something that is so successful, and when it all comes together and the food is great it is the most special thing.
F. For me it's the balance of seeing he business flourish and the development of the people working for me.
If you weren't in the hospitality industry what would you do?
C. I love motor racing and cars and so it would definitely have to be a racing driver.
A. I would have joined the army or have become a fire-fighter.
F. A doctor!
Who would you most like to welcome to the restaurant?
C. Cesar Ritz
A. I worked for Nico Ladenis for about 5 years and have enormous respect for him so I would absolutely love to cook for him at Windows.
F. I love welcoming our regular guests to the restaurant and building a relationship with them but I also think that it would be very special to welcome the Queen to Windows.
Which people, past or present, would you most like to dine with?
C. The musician, Robert Plant, the comedian, Alan Carr and my wife Sara, who is always very good company.
A. I'd like to dine with Salvador Dali, the beautiful actress Beatrice Dalle and my late grandfather, who was in the war. He passed away when I was quite young and I would love to hear his WWII tales.
F. Being a Frenchman I would have to say, Napoleon, Georges Guingoin who liberated Limoges, where I am from, and the photographer and Man Ray's muse, Lee Miller.
Which famous person do you think would make a good Chef/Restaurateur?
C. Pope John Paul II who came across as being very humble, giving and wise.
A. Lance Armstrong - he is very individualistic but knows that you need a good team behind you.
F. The footballer, Graeme Le Saux. He dines in the restaurant a lot and has not only very good food knowledge but he is also very aware of the people around him and involving them in conversation. I think that sportsmen in general are very good team players and have fantastic energy levels, which you need in this business.
What special quality do you think you need to make it in this industry?
C. Patience, and a good sense of humour.
A. You need to be extremely determined but also very flexible in your approach.
F. You need many qualities certainly all of the above but it's all about balance and being a well-rounded person.
Which person has most influenced you in your career?
C. I worked with Sir Terence Conran for over ten years. He has impeccable taste and style, and wonderful vision and I like to think that some of this has rubbed off on me!
A.It has to be Chris [Galvin] who has pointed me in the right direction and always supported me in my career.
F.Silvano Giraldin, Restaurant Manager at Le Gavroche, my mentor who taught me all I know. He is an amazing character - a brilliant teacher and superb host.
What has been the proudest moment of your career?
C. When we were awarded a Michelin Star at Orrery.
A.Representing my country at the Bocuse d'Or in Lyon, France. This is an Haute Cuisine food competition and it shows probably the most perfect food you will ever see. Thousands of people flock to see it and it really is the most amazing spectacle - probably the Oscars of the food industry. I came a very respectable 10th place.
F. This year has been a fantastic year at Windows we have won several awards and accolades which is wonderful recognition of what we have been working so hard for.
What are your ambitions for the future?
C. To achieve a Michelin Star at Windows.
A. To capitalise on the success of the restaurant and to build a good team around me and to develop into a more well rounded manager.
F. To keep going with the passion that I have and the energy and commitment!
