Guest of Laurent Mariotte in the program "La Table des bons vivants", Guy Savoy tells with passion the dish he would have liked to invent.
Or rather, pastry ... Proof that even when you are a great chef, certain treasures of French gastronomy command admiration.
INTERVIEW
One would think that having several restaurants to his name and being awarded three stars in the Michelin Guide would place Guy Savoy on a pedestal from which he would not want to descend.
Nay!
Modest and above all passionate, the chef never stops learning, especially from the young cooks in his brigade.
But above all, he remains in admiration of what his predecessors have achieved for French gastronomy.
To the point of having dreamed of inventing an iconic dish of our cuisine: mille-feuille.
A feat of pastry, as he reveals at the microphone of Laurent Mariotte in the program
La Table des bons vivants
.
>> Find La Table des bons vivant in podcast and in replay here
Technique and sensitivity
"I would have liked to invent the mille-feuille," says Guy Savoy.
"I find that this dish is a mixture of technique and unsuspected sensitivity. Besides, a lot of nonsense is said about it, especially when we say that the tempera and the butter are made at the same temperature. Not at all. "
As a reminder, the tempera is the first step in a dough which consists in making a mixture of water, flour and salt, before the addition of butter.
"To achieve a dough worthy of the name, it is above all necessary to achieve the same consistency between the tempera and the butter. For this, each food must be prepared separately and not at the same temperature."
Each with its own specificity.
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A dessert that you can listen to
It takes precise instructions and an impeccable technique to make a puff pastry worthy of the name.
What makes Guy Savoy dream and which shows all the complexity of this cake.
"This dessert, when it is perfectly made, it gets along. Because it is a dessert that can be listened to. There is the beauty of the sound of the spoon which starts on the top of the mille-feuille and makes you crack the dough. You see the leaves fly away, the bran, the crunchiness. It's magnificent ... After you arrive on the cream and there, all the gluttony is expressed. "
A dessert full of spring that deserves all the admiration of Guy Savoy and other gourmets.