q&a with François Geurds

The restaurants of two-Michelin-star chef François Geurds will be located next to each other at the Hofbogen in Rotterdam. FG Restaurant will open in the space formerly occupied by FG Noodle Bar, with FG Food Labs next door. A place in Rotterdam to add to your wish list.

Which food trend should we put an immediate end to?

A portion of fries can be delicious from time to time, but people should stop eating unhealthy things. Think fast-food filth like crispy chicken that has been deep-fried five times. You simply shouldn’t want that kind of greasy junk. I never eat this myself, but I opt for vegetables, salads and fresh dishes as much as possible.

Most memorable dining experience?

I ate the new menu at The Fat Duck and it was absolutely amazing. And I’m not saying that because I worked there. But hey, it is quite something when you get 24 courses including venison, lamb, mock turtle soup, sole and scallop.

I believe my record is eight pancakes, and I always have the last one as dessert with a scoop of vanilla ice cream in between.

Favourite drink?

That is obviously a Bloody Mary. I say obviously because we make the best ones at FG Food Labs. We managed to create a transparent version of this classic. As a result, it has a purer and fresher flavour than an ordinary Bloody Mary. How we achieved this is an FG secret, so guests will just have to come and experience it.

Indispensable kitchen gadget?

I use my distillation apparatus every day for all soups, sauces and stocks. The essences and flavours are beautifully preserved when I use it.

What would you never eat again?

I once ate a rotten oyster and it was so disgusting that it came straight back out.  All your defence mechanisms immediately tell you: this isn’t right.

Which country is your favourite when it comes to food?

That would have to be Spain, especially Barcelona. The diversity of products and the flavours appeal to me. My favourite dish is Spanish carabineros, which are delicious red prawns that you simply eat on their own. I go to Spain once every two months and always order them.

What should everyone have eaten at least once?

My Kobe beef roasted over Japanese wood, prepared shabu-shabu style. This means that the thinly sliced meat is briefly poached in water before being put over the heat. It is so delicious. After eating this meat, you are ruined for life, because you really won’t want anything else ever again. Because you love it.

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What is the best supermarket product?

Freshly baked bread is delicious when it is sliced à la minute, but if it has been sitting around for longer, it naturally becomes much less appealing.

What is still on your food wish list?

I would love to eat Alain Passard’s new vegetarian menu in Paris, and I’ll go together with my good friend Alain Caron. We did that last year as well, and it was delicious.

Which cookbook should everyone have on their shelf?

I think ‘On Food and Cooking’ by Harold McGee. It beautifully captures the essence of cooking.

What do you like to make at home when you want to eat quickly and well?

At home I like making lots of salads and quinoa, often with lots of herbs mixed in and a little hummus. I love Lebanese cuisine, so I like to draw inspiration from it.

Which dish do you have no self-control around?

Pancakes with syrup and apple—it simply remains incredibly delicious. I believe my record is eight pancakes, and I always have the last one as dessert with a scoop of vanilla ice cream in between.

Text: Nora van den Heuvel