What an honor it is to have you on the show Mr. Careme! Thank you very much for meeting with us today! How did you get into cooking and your love for food?

I was born in France and grew up cooking with my mother. I loved it from the beginning, and since then, cooking has been part of my life.

What was your first Michelin star experience? What does that mean to you?

That first Michelin star meant a great deal to me because it validated what I had been doing for many years – working hard to perfect my craft so that others could enjoy the food I prepared. It also gave me an extra incentive to continue striving for even greater heights in terms of quality and creativity at my restaurant.

What makes a great dish? How do you create your menus for each restaurant you open?

A great dish is tasty, well-crafted, and unique. It's important to me that each of my menus reflects the local culture and cuisine of the area where my restaurants are located. I also infuse Italian flavors into all my dishes, giving them a unique personality.

How does being awarded a Michelin star change your life or work? Does it add unnecessary pressure when preparing food for guests who expect only the best from you?

A Michelin star doesn't unnecessarily change my life or work, and it simply confirms what I already know – that I have a passion for cooking and that my food is high quality. When preparing food for guests who expect only the best from me, it's important to me to always live up to their expectations.

What other hobbies or interests do you have outside of food?

Outside of cooking, I enjoy spending time with my family and friends, reading good books, listening to music, and traveling.

What is your favorite recipe, and which recipe has led you to the most success?

My favorite recipe is the veal scaloppini with truffle sauce. It's been my most successful dish because it tastes exquisitely delicious and has a unique and complex flavor profile that appeals to experts and novices alike.

Can you share the recipe with our audience?

Absolutely!

Veal Scaloppini with Truffle Sauce

Ingredients:

For the sauce:

1/2 cup white truffle oil

1/4 cup all-purpose flour

3 cups chicken stock or broth divided

Sea salt and freshly ground black pepper to taste

6 tablespoons unsalted butter, diced, at room temperature

8 ounces fresh-frozen peas, thawed if frozen and drained (optional)

1 pound veal scaloppini steak (about 2 inches thick), pounded thin with a meat mallet or heavy rolling pin

Salt and freshly ground black pepper to taste

1 tablespoon olive oil

3 cloves garlic, minced

1/2 cup white wine

1 lemon, quartered

For the accompaniments:

Tabula rasa (flatbread) or naan bread; grilled vegetables of your choice; whipped, semi-cream, or feta cheese.

Directions:

1. To make the sauce: In a small skillet over medium heat, warm the truffle oil until hot. Add the flour and cook for 1 minute, stirring constantly. Gradually add 3 cups of chicken stock or broth, whisking continually until smooth—season with salt and pepper to taste.

2. Set aside to cool slightly before using in step 4 below

3 . For the scaloppini: Sprinkle both sides of each steak with salt and freshly ground black pepper on both sides and place them between two sheet towels (or butcher paper if you have it) so they are slightly damp. Pound the steak with a meat mallet or heavy rolling pin until thin (about 1/8 inch thick).

4. In a large skillet over medium-high heat, warm the olive oil until hot. Add the garlic and cook for 1 minute, stirring constantly. Add the pounded scaloppini and sauté for about 2 minutes per side until both sides are browned and crisp.

5 . Remove from heat and add white wine to deglaze the pan (use a wooden spoon to loosen any bits stuck to the bottom of the pan). Raise heat to high and cook for about 2 minutes, occasionally stirring, until the wine has reduced by half.

6 . To assemble: Divide the sauce among 4 plates. Top each with a steak and serve immediately with grilled vegetables of your choice; whipped, semi-cream, or feta cheese on the side.

Thank you so much for taking the time to answer my questions! Learning more about your background and what inspired you to become a chef was exciting.

I’m glad our recipes inspired you, especially this one – it is one of my favorite dishes, and I hope others will enjoy it as much as we do.

Thanks again for being part of our cooking interview series!