Q&A with Alain Caron
We know Alain Caron from TV programmes such as Masterchef and BinnensteBuiten. That he is a masterful chef himself is proven by the recently opened Café Caron, which he opened with his sons David and Tom, where the food is excellent, including at the bar with its bar menu.
Which food trend should we stop immediately?
Fast food. Terrible for the farmers, the animals and the landscape. That is what my programme BinnensteBuiten is about: we need to know again where our food comes from.
Most memorable dining experience?
At Alain Ducasse (fantastic baba au rhum), Alain Passard (chicken in hay), Michel Bras (his famous tomato dish resembling a floral arrangement) and Jonnie Boer (the complete experience: everything memorable).
When I travel, I take my vegetable peeler with me.
Favourite drink?
Erm… wine, after all. French wine. I’m a Burgundy man, not a Bordeaux fan. But a Jurançon is truly my wine.
Indispensable kitchen gadget?
Vegetable peeler. When I travel and know I’m going to cook, I take it with me. Our menu features caviar d’aubergine with mackerel. I peel that aubergine with the vegetable peeler.
What will you never eat again?
In Japan, I ate a smelly jelly for breakfast. I don’t know what it was, and I don’t need to know either: never again. Oh yes, and durian in Thailand.
Which country is your favourite when it comes to food?
Oh, so many. Definitely not just France. Although France does come first. But then Italy, Spain, China, Japan and Vietnam. I’m interested in the entire food culture of those countries, the traditions and the flavours. Incidentally, I ate the finest Peking duck ever in Singapore.
What should everyone have eaten at least once?
A beautiful Bresse chicken. Preferably one from the Sibelle family. From Bresse, of course.
What is the best product from the supermarket?
Toilet paper.
What is still on your food wish list?
I want to taste the sushi from Jiro, from the film Jiro dreams of sushi. I’ve eaten plenty of sublime and less-than-sublime sushi, and I’m so curious to know why Jiro’s rises above the rest.
I could eat Camembert all evening. I’m still a Frenchman.
Which cookbook should everyone have on their shelf?
La Grande Cuisine by Alain Ducasse. Not for beginners. You need to already know how to cook. I still cook from it.
What do you like to make at home when you want to eat quickly and well?
Entrecôte with a beautiful salad and fried potatoes.
Which dish leaves you with no self-control?
Two of them. Oysters, with or without dressing. I could keep eating them all evening. Just like Camembert. Yes, I’m still a Frenchman.
