The son and grandson of restaurateurs, Bernard grew up among the pots, pans and mixed aromas of kitchens. At 13 he began to earn his crust as a waiter and later set off on a tour of France which ultimately led to his first Michelin star in 1997. He returned home in 1999, settling with his family in Pujaudran, close to Toulouse. His approach to cooking is celebrated for its simplicity, focusing on a respect for the seasons and the close relationships he has established with local producers; all the while being wildly imaginative. Bernard achieved his second Michelin-star in 2008.
Bernard Bach
1. What is your philosophy when it comes to food?
I only use quality products. They can be made in factories but process should not spoil the natural/original taste.
2. Name your most Favorite dish on the menu? And why?
My favorite dish is Crusted Foie Gras on Scallops Tartar with Oysters & Potatoes Vichyssoise because it is an association between a local product (foie gras) and the iodine of the scallops. It is a complex match but a perfect harmony.
3. Main considerations when it comes to choosing your ingredients?
When it comes to choosing my ingredients, the most important is the product history (where do it comes from, who cultivates it, etc.…) and my knowledge and expertise about it.
4. How do you see the growing demands for sustainable produce affecting the food world?
I am really concerned about local products. My father cultivate vegetables like tomatoes, asparagus in a very large vegetable garden. He is the first supplier of the Puits Saint Jacques!! But sometimes, in order to discover new products from other countries , I have to get from foreign countries, that makes part of the new demand from clients too.
5. If you weren’t a chef, or in the food business, what would you be?
I never thought of being something else but a chef. But if I have to give an answer to you, I would choose a manual profession, like carpenter (it was my grandfather’s job) for example because you can touch the raw materials.
6. Do you have a memorable food experience that impacted you as a child or young chef?
My first job as a cook was in a Michelin starred restaurant, “Chez les Anges”. My apprenticeship supervisor traveled with me and he introduced me to the restaurant owner and I got the job. I think anybody do that anymore, take care about his students. I am very grateful for him because being supported is very important in a career.
7. What do you enjoy most about being a chef?
Working with my team. I am lucky to have a young and dynamic team and we have all great and beautiful coorporation with each other and mutual respect. My magic word is “SHARE”. I love to share not only with my team but also with the restaurant clientele. Most of the time, I meet clients in the restaurant and we share friendly moments.
8. Other than creating good food, what are the most important qualities that make a successful chef?
2 important qualities: Consistency and discipline.
9. If you had a choice of anything for your last meal, what would you choose to have?
My favorite dish, pig’s trotters!
10. Do you have any tips for budding chefs or restaurateurs?
The most important is focus and concentrate on the essential. You have to dedicate your efforts on the dish’s strong product. It is the center of your creation. As in life, details are less important. It is the main product which is important. When you finalized your dish, don’t hesitate to taste it under real conditions, in the restaurant. It is under these conditions that you will feel as feels your clientele.
ADDRESS:
57 Avenue Victor Capoul, 32600 Pujaudran, France
PHONE: +33 5 62 07 41 11
WEBSITE: http://lepuitssaintjacques.fr/