Chefs’ interviews: Marianne Lumb

Marianne Lumb, whose restaurant Marianne in Notting Hill is taking part in Goût de France/Good France on 21 March, told us about her love of French food

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London, 4 March 2016

Marianne Lumb, whose restaurant Marianne in London’s Notting Hill is participating for the second year running in Goût de France/Good France on 21 March, told us about her love of French food.

How did you become interested in French food?
Growing up we always had a family summer holiday in France or Italy and this is where I developed an early appreciation for French food. My sister and I particularly loved the delicious French cheeses we would try on our travels.

What’s your favourite French dish?
I have to say that I love any soufflé or consommé. I had a double combi oven installed at Marianne just for soufflés. One of my favourite dishes of all time is a courgette soufflé, which my mum used to cook for my sister and me on our birthdays. You have to hollow out the courgette and then steam it inside and out. You then put a soufflé made with the vegetable back into the skin and bake it.

What’s your favourite French cooking technique?
Sous vide without a doubt yields results that are nearly impossible to achieve by traditional means. Foods emerge with amazing flavour and texture. It’s also simple and convenient.

Which French chef do you admire most?
I think Alain Passard is one of the most gifted chefs of his generation and he has been a massive influence on me. I recently took my team to Paris to visit the wonderful L’Arpege – Alain’s three Michelin star restaurant – where the most incredible seasonal ingredients take centre stage. It was a beautiful lunch, mostly made from vegetables directly from Alain’s own garden on the outskirts of the city.

Michel Roux Jr is another favourite. It was such a joy working with him on MasterChef: The Professionals and he has continued to be a huge support ever since.

See Marianne’s Goût de France/Good France menu here.

http://mariannerestaurant.com/

Published on 05/07/2016

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