{"id":25078,"date":"2015-12-16T09:35:52","date_gmt":"2015-12-16T08:35:52","guid":{"rendered":"https:\/\/www.luxury-hotel-expert.com\/?p=25078"},"modified":"2025-03-24T23:01:28","modified_gmt":"2025-03-24T23:01:28","slug":"cuisine-for-evopher-hache-23","status":"publish","type":"post","link":"https:\/\/delporte-hospitality.com\/en\/cuisine-for-evopher-hache-23\/","title":{"rendered":"Cuisine for Everyone by Christopher Hache"},"content":{"rendered":"<h1 style=\"text-align: justify;\">An Encounter with Christopher Hache:\u00a0Cuisine for Everyone<\/h1>\n<h5>Since the interview, Christophe Hache left the Hotel de Crillon and he works for his own restaurant.<\/h5>\n<p style=\"text-align: justify;\">International clients at luxury hotels often possess a strong sense of\u00a0culture and are not necessarily used, for instance, to French cuisine and all\u00a0its peculiarities. How do you adapt your cuisine to the diverse mix of your\u00a0clientele? Do you develop a cuisine for everyone or a cuisine that\u2019s tailored\u00a0to the origin of your clients?<\/p>\n<p style=\"text-align: justify;\">These days, we create French cuisine while working with the best products at our\u00a0disposal. We have to satisfy clients who are able to appreciate this type of\u00a0cuisine, while others won\u2019t find it to their liking at all because it\u2019ll be too far\u00a0removed from their tastes. But what\u2019s most important in cuisine is learning about\u00a0other cultures because this way, we get to better understand the ways our clients\u00a0think and behave. By doing so, we learn how to better fulfill their desires.<\/p>\n<p style=\"text-align: justify;\">Luxury is about the art of detail, about going even further. And so, understanding\u00a0what our foreign clients are looking for allows us to satisfy them. They have their\u00a0own habits and are at times not very open to trying new things\u2014in particular,\u00a0people who don\u2019t travel very often can sometimes be highly conservative.<\/p>\n<p style=\"text-align: justify;\">But this is all looking to change soon because the clients of tomorrow travel very\u00a0often and sometimes understand international gastronomy better than us.<\/p>\n<figure id=\"attachment_4664\" aria-describedby=\"caption-attachment-4664\" style=\"width: 512px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4664 size-large\" src=\"https:\/\/www.luxury-hotel-expert.com\/wp-content\/uploads\/2014\/12\/carr\u00e9_agneau_christopher-hache-512x385.jpg\" alt=\"La cuisine de Christopher Hache\" width=\"512\" height=\"385\" \/><figcaption id=\"caption-attachment-4664\" class=\"wp-caption-text\">Rack of milk-fed lamb enveloped in angel-hair pasta<\/figcaption><\/figure>\n<h2 style=\"text-align: justify;\">Do you tailor your cuisine to each person, or do you create a cuisine for\u00a0everyone?<\/h2>\n<p style=\"text-align: justify;\">I develop my own cuisine, which is in fact a cuisine for everyone. When we\u00a0travel, we develop our creativity even further; you become much more open-\u00a0minded. For instance, I worked with ants in Brazil and tortoises in Japan, but I\u00a0know perfectly well that I wouldn\u2019t be able to do the same thing in Paris. It just\u00a0wouldn\u2019t make any sense.<\/p>\n<p style=\"text-align: justify;\">While adhering to my culinary philosophy, I try to push my cuisine even\u00a0further\u2014for instance, by trying out new preparation methods and looking for new\u00a0spices. This requires a fair amount of experimenting and fine-tuning. The real\u00a0challenge is trying to avoid mixing up everything you know. Above all, it means\u00a0cultivating my vision of gastronomy while bringing in all the wealth of experiences\u00a0that I accumulated while working alongside different chefs.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>An Encounter with Christopher Hache:\u00a0Cuisine for Everyone Since the interview, Christophe Hache left the Hotel de Crillon and he works for his own restaurant. International clients at luxury hotels often possess a strong sense of\u00a0culture and are not necessarily used, for instance, to French cuisine and all\u00a0its peculiarities. How do you adapt your cuisine to [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":4656,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[141],"tags":[],"class_list":["post-25078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-art-of-welcoming"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cuisine for Everyone by Christopher Hache - DELPORTE Hospitality<\/title>\n<meta name=\"description\" content=\"Laurent Delporte, the french Luxury Hospitality expert, presents cuisine for Everyone by Christopher Hache 2\/3\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/delporte-hospitality.com\/en\/cuisine-for-evopher-hache-23\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cuisine for Everyone by Christopher Hache - 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