Interview with Chef Jean Meteigner - Globetrotting Chef

from Hotelier Indonesia Magazine

Issue 27, November 2016

full issue at: www.youblisher.com/p/1595675-BHOTJASON

Hotelier Indonesia appreciates the opportunity to visit with Chef Jean Meteigner at The Grand Ho Tram, Vietnam’s leading seaside integrated resort.

[HI] How long have you been working at The Grand?   What was the career path bringing you here?

[Chef Jean] Almost 4 years I was call by Conny Anderson the ex chef at the time to open The Grand Bistro.

[HI] You’ve spent quite a bit of time working in sizeable metropolitan areas like Paris and Los Angeles.  How did you like the restaurant scene in those markets?

[Chef Jean] The LA scene is really diverse with many ethnics concepts lots of Asian and fusion restaurant.

Paris is more about French food the best pastry shops there are Michelin stars restaurants.. They are the key of Paris food scenes, ingredients from Rungis market are the best in the world with lots of seafood from Brittany, cheeses, organic poultry and some of the best Charolais beef you ever see  

 

[HI] How was the adjustment from Southern California to Southern Vietnam?

[Chef Jean]  Here is more quiet, and for me that what I am looking for.  Vung Tau is a small town on the ocean but has lots to do.  Nearby Saigon has too much traffic for me.

[HI]  How has your upbringing influenced your cooking & career?

[CHef Jean] My mom and grandfather love to cook -- my mom French food and my grandfather Italian food.

My uncle use to raise beef which is how I got a job in Trois Gros, a 3 stars Michelin venue.

[HI]  Do you have any favorite foodie moments from your childhood?

[Chef Jean] I use to make crepes and sale them at school and make birthday cakes for my friends.

[HI] What would you describe as your cooking style?

[Chef Jean]  Modern lite French cuisine with lots of flavors and little fat.

[HI]  What cooking trends have influenced you?

[Chef Jean]  Nouvelle French when that was done the right way.  Now I like to do more Asian fusion cuisine.

[HI]  What inspired your recent menus?

[Chef Jean]  Chinese and Vietnamese  techniques and flavors mixed with western finishes.

[HI]  What’s the most interesting dish you ever made?

[Chef Jean]  We are working on a chocolate foie gras dumpling with orange glaze and crème fraiche chocolate truffle with caviar.

My favorite one is the Imported squab trio with liver dumpling and date spring roll

[HI]  What’s the atmosphere like in your kitchens?

[Chef Jean]  Really quiet and focused.  It took few years to achieve it here.

[HI]  What do you like to cook at home?

[Chef Jean]  Lots of salads, lamb shank, chicken curry or roasted, steamed crabs, prawns with garlic butter, and fish with lime juice.

Hotelier Indonesia would like to thank Chef Jean Meteigner for his time.   We’d also like to invite readers to experience his restaurants at The Grand Ho Tram in Vung Tau, Vietnam.