World Chefs: Rebsamen uses best of Dijon in classic dishes
By Patricia Reaney
NEW YORK (Reuters Life!) - Chef Guy Rebsamen worked in Europe, the United States and China before being lured back to his native France but his experiences abroad are reflected in his interpretations of regional French cuisine.
The owner of Chez Guy Restaurant, Gevrey Chambertin, south of Dijon since 1995, Rebsamen and his son Yves, who is also a chef, use the best local ingredients from local markets to create recipes to reflect his motto -- eat well to live well.
During a recent visit to New York to promote the art, culture and cuisine of Dijon, he spoke to Reuters about his approach to cooking and some of his favorite recipes.
Q: Have you always wanted to be a chef?
A: "Yes. When I was 16 I said I wanted to be a cook. My parents and my grandparents asked why and I said I liked the work and it was what I wanted to do.... I said I wanted to go all over the world to learn the work."
Q: Who has had the biggest influence on you in your career?
A: "I worked with Raymond Oliver, who has three stars in the Michelin Guide. He was very, very good. I also worked at The Savoy in London and then I returned to Dijon and worked with Emile Jung, who has two Michelin stars. These two guys gave me the real desire to do my best."
Q: How would you describe your style of cooking? Continued...