Yves Camdeborde: Interview 7 deadly sins

Dîner sous le soleil de Satan ©NguyenNgocEmmanuel

Dîner sous le soleil de Satan ©NguyenNgocEmmanuel

Dinner under the sun of Satan ©NguyenNgocEmmanuel

As I told you yesterday, I had the chance to attend a dinner prepared by Yves Camdeborde in homage to the movie Under the Sun of Satan. It was in Cannes and at the initiative of Nespresso for the event, Chefs make their movies.

After having asked him why this film, I wanted to make him an interview with 7 deadly sins. Thierry Ardisson, get out of that body ^-^

Pride: Yves Camdeborde, what are you most proud of? 

Maybe the evolution of the way people look at the profession of cooking. Some of us have fought to get that recognition, so that people who work with their hands can be proud of what they do.

Greed: Does television make money? 

Yes! More than the restaurant business. It’s actually a problem when you stop with the tax lag :p

Argent ©kuvona shutterstock

Silver ©kuvona shutterstock

Envy: What other leader would you like to be?

None, I am fine as I am. On the other hand I have a lot of admiration for Christian Constant who trained me, who believed in me and who reached out to me.

Anger: What makes you angry? 

Dishonest people!

Lust: Does being a chef bring with it a little extra something with respect to women?

Unfortunately, yes. And chef + TV is even worse. People take you for what you are not. I’m a chef and I’m still a chef, but I think you can get burned.

Luxure ©Fisher Photostudio shutterstock

Luxury ©Fisher Photostudio shutterstock

Laziness: Do you ever not work? 

Yes, fortunately. I am actually able to stay 24 hours without doing anything in an apartment. Or I read. I have the chance to read a lot of authors that I know personally, my restaurant being in Saint Germain des Prés. I sometimes have the impression through their works that I am entering them. It’s a special relationship.

Gourmandise: What should you have tasted at least once in your life?

I don’t think there is one thing. I think you have to appreciate with the same emotion an egg mayonnaise or caviar. The emotion is not linked to money, it is linked to the palate. That’s what gourmandise is all about. I have as much emotion when I taste my mother’s grated carrots with garlic, parsley, coriander, olive oil and lemon as I do with a dish with caviar prepared by Eric Fréchon at the Bristol.

Thank you very much. 

Avec Yves Camdeborde ©NguyenNgocEmmanuel

With Yves Camdeborde ©NguyenNgocEmmanuel


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