Sports Swimming
“Whether in my Le Cinq restaurant or when abroad as I am at the moment, I always get up early, and even more so when the ocean is at my feet. Iʹm from Brittany and water is my second home, my fountain of youth (smile). So I start with a one-kilometer morning swim to gear up for serving a stunning dinner in this fabulous.
A Matter Of Chemistry
“It is important to understand that working outside of oneʹs own restaurant calls for a different dynamic, methodology and prior preparation. My dishes require a precise alchemy, carefully selected ingredients, but also in this case a capacity to adapt at any time and to appreciate the surrounding produce and seasons. Everything is important: climate, heat, humidity, kitchen layout, knowledge of my new brigade and the team in the dining room, as well as a sense of unity with the island Chef Gaushan De Silva for a duet orchestrated without false notes, for diners’ pleasure. It is also necessary to know the dining room, its layout, as well as to cope with guests’ allergies or dietary food constraints, which are all part of the challenge.
Nothing Is Left To chance
“There are therefore preliminary stages that must be rigorously planned and once on site, you need to do some scouting and get your bearings as soon as you arrive so as to aim for consistent perfection. On an island that is almost self-sufficient, you have to be even more attentive to every detail. Every morning from about 10 am, I am in action to immerse myself in the place, to crystallize the moment, as nothing must be left to chance. I maintain the same high standards but perhaps everything has to be a bit more compressed timewise. And doesn’t time actually pass more quickly in a kitchen in the tropics?”
Thinking Ahead To Get It Right
“I had to bring with me certain ingredients that were impossible to order beforehand. That’s all part of this type of epicurean mission where we have to think ahead, to ensure that little extra something enabling the unique culinary journey our customers are seeking. Around noon, we test our dishes to make sure that the flavors and taste are right. Presentation on the plate is of course also very important. This enables us to make adjustments if necessary and to obtain a perfect result at the desired moment.”
The Chef's Watches
Christian Le Squer collaborates with a number of watch brands, including Piaget, Cartier and Jaeger-LeCoultre to name but a few. On his wrist on the island of Velaa is a steel Rolex Submariner Date, a diving watch that suits him: rugged, accurate, with a timeless look and easy to wear on all occasions. His second timepiece is dressy yet discreet: a Patek Philippe Calatrava in white gold that he describes as a “second skin”. Next up? An Audemars Piguet Royal Oak 41mm in pink gold for the 20th anniversary of his three Michelin stars.
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