Christopher has traveled extensively these last two years while undergoing\u00a0training in various restaurants. He brings back with him some memorable\u00a0experiences from his travels abroad. I can hardly wait to discover the wonders of\u00a0his forthcoming dishes. He is one of those few French chefs who have traveled far and\u00a0wide to share their expertise with other chefs around the world.<\/em><\/p>\n Since the interview, Christophe Hache left the Hotel de Crillon and he works for his own restaurant.<\/p>\n I suggested this \u2018world trip\u2019 to Hotel Crillon before they closed; I felt a need to\u00a0discover new concepts in restaurants, hotels, and trends that were going on in\u00a0the world. I\u2019ve always worked in France, and\u00a0mostly in Paris, so I seized this chance\u00a0to discover other cultures, meet international chefs. It\u2019s been an extraordinary\u00a0experience.<\/p>\n Every chef I\u2019ve met has welcomed me with open arms and offered me the\u00a0opportunity to share their cuisine, their traditions, with great generosity and\u00a0humility. I paid careful attention to everything that went on; I was always curious\u00a0to see new products and techniques.<\/p>\n I chose establishments run by local chefs who were natives of their country. I\u00a0wanted to understand their philosophies, the ways in which they were interpreting\u00a0their cuisine, their techniques, and practices.<\/p>\n My assessment is that today, among the clients who come to us, the ones who\u00a0travel frequently are becoming increasingly harder to please\u2014but also more\u00a0open-minded, thanks to the evolution of cuisine throughout the world. Today, it\u2019s\u00a0possible to enjoy an excellent meal anywhere you go, with various styles and\u00a0concepts.<\/p>\n I will never change my philosophy of cooking. However, my approach will be to\u00a0plunge even deeper into the tastes, techniques, flavors, and products, all while\u00a0maintaining my identity. Having a solid foundation that allows me to practice\u00a0restraint and not become scattered remains my fundamental principle.<\/p>\n I witnessed some exceptional things in the United States; the approach of the\u00a0American chefs is truly extraordinary. Almost all of them have their own\u00a0vegetable garden, and they\u2019ve cultivated a strong movement towards a true farm-\u00a0to-table spirit.<\/p>\n For instance, the restaurant Blue Hill Farm, run by Chef Dan Barber, is a\u00a0fantastic example of what you might find. Essentially, what Chef Barber does is\u00a0try to incorporate natural ingredients into all of his dishes. He has his own garden\u00a0and works with local farmers. He tries, for instance, to produce natural foie gras\u00a0by avoiding force-feeding geese.<\/p>\n Then there\u2019s Thomas Keller, whom I had the chance to work under at his\u00a0restaurant, French Laundry. He keeps his own vegetable garden in front of his\u00a0restaurant. What he\u2019s after is sharing a true story and identity. It\u2019s authentic; it\u2019s a\u00a0real experience, not just a meal. It\u2019s an ensemble of elements that exist in\u00a0correlation: the atmosphere, the art of the table, the wine, the\u00a0presentation\u2026rather like the French art of welcoming.<\/p>\n 2013<\/p>\n \u2013 The FRENCH LAUNDRY, Chef Thomas Keller, 3 Michelin Stars, N\u00b047\u00a0Fifty Best (1 week)<\/p>\n \u2013 The Restaurant at MEADOWOOD, Napa Valley, Chef Christopher\u00a0Kostow, 3 Michelin stars (1 month)<\/p>\n \u2013 FIFTY SEVEN, L.A, Chef David Nayfeld (1 week)<\/p>\n \u2013 Restaurant ANDRE, Chef Andr\u00e9 Chiang, N\u00b038 Fifty Best (1 month)<\/p>\n \u2013 Restaurant QUINTESSENCE, Chef Shuzo Kishida, 3 Michelin stars, N\u00b095\u00a0World Fifty Best (1 week)<\/p>\n \u2013 KIKUNOI HONTEN, Chef Yoshihiro Murata, 3 Michelin stars, (1 week)<\/p>\n 2014<\/p>\n \u2013 ATERA, NYC, Chef Matt Lightner, 2 Michelin Stars (1 month)<\/p>\n \u2013 CORTON, NYC, Chef Paul Liebrandt, 2 Michelin Stars (1 month)<\/p>\n \u2013 D.O.M, Sao Paulo, Brazil, Chef Alex Atala, N\u00b06 World Fifty Best (2\u00a0months)<\/p>\n \u2013 BORAG\u00d3, Santiago, Chile, N\u00b056 Fifty Best South America (1 week)<\/p>\n \u2013 OSADIA Restoran, Santiago, Chile, Chef Carlo Van Muhlenbrock (2\u00a0weeks)<\/p>\n \u2013 MAIDO, Lima, Peru, Chef Mitsuharu Tsumura, N\u00b010 Fifty Best South\u00a0America (1 week)<\/p>\n \u2013 CENTRAL Restaurante, Lima, Peru, Chef Virgilio Martinez Veliz, N\u00b050\u00a0World Fifty Best (1 week)<\/p>\n \u2013 ASTRID & GAST\u00d3N, Lima, Peru, N\u00b014 World Fifty Best (1 week)<\/p>\n","protected":false},"excerpt":{"rendered":" A\u00a0Conversation\u00a0with Christopher Hache,\u00a0Head Chef at Hotel Crillon, a Rosewood hotel In March of 2013, the Crillon closed its doors for large-scale renovation work. I\u00a0recently met with Christopher Hache, the head chef of the hotel\u2019s restaurants, to\u00a0discuss the steps he has taken to prepare for the re-opening of the hotel (under\u00a0the new management of the Rosewood […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[141],"tags":[],"class_list":["post-25988","post","type-post","status-publish","format-standard","hentry","category-the-art-of-welcoming"],"yoast_head":"\nChristopher, in the last few months you\u2019ve gone abroad to meet chefs all\u00a0over the world (New-York, Sao Paulo, Rio de Janeiro, San Francisco, Lima,\u00a0Kyoto, Santiago, Japan, Singapore, Hong Kong, etc.). What do you\u00a0remember most from these meetings and culinary experiences? What do\u00a0you pay attention to when you encounter foreign cuisine? Have you\u00a0discovered interesting traditions or rituals from a culinary perspective?\u00a0How might these shape your way of cooking?<\/strong><\/h2>\n
![\"Plat](\"https:\/\/www.luxury-hotel-expert.com\/wp-content\/uploads\/2014\/12\/restaurant_bincho_saingapour_christopher_hache-512x410.jpg\")
What do you remember most from what you saw in the United States?<\/strong><\/h2>\n
The restaurants where Christopher H\u00e2che has trained:<\/strong><\/h2>\n