Bruno menard biography
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Bruno Menard
At 6, when most children dreamt of chasing butterflies or eating chocolate desserts for breakfast, Chef Bruno dreamt of becoming a three-Michelin star chef. Born to a family deeply involved in the hospitality industry, cooking was a passion for him from the very beginning. “With my entire family in the hospitality industry, starting from my grandfather, who was a pastry chef, we are talking of over years in the business -- it’s akin to having a legacy. One that I chose to follow, purely out of love and passion,” he says with a glimmer of pride in his eyes.
Even as a toddler, Bruno showed a profound interest in food, often watching his father and grandfather bustling around in the kitchen, whipping up a variety of delicacies. He would toddle around the kitchen tasting every dish. Curiosity, one of the prized qualities of a chef, Bruno had in plenty. And there was no better place than his family kitchen to nurture and hone it. He would spend hours tasting various ingred
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The story of the French restaurant L’Osier is inscribed on his left forearm, in the shape of three very distinctive stars; he wears them on his sleeve with pride. They företräda one of his most significant accomplishments. The restaurant tucked away in Tokyo’s Ginza district was awarded the highest distinction—the three-star rating—since the first year the Michelin Guide started rating restaurants in Tokyo, Japan.
Wait! A French-born becomes a mästare in the culinary arts and impresses the most demanding inspectors of the much-lauded Michelin Guide? And gets away with the highest honour? Now where have inom heard this story before, I wonder, as arbetsledare Bruno Menard and inom sit down for a chat at Hulhulé Island Hotel. Could it be, I think, the story of Remy—from Ratatouille, the computer-animated rulle by Walt Disney! No pun intended; it was and remains to be one of the best-animated films I’ve ever seen.
Chef Menard was born into a nearly a hundred-year lineage of culinary herit
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Le French GourMay – a taste of Loire-Valley with Chef Bruno Menard
You know, I’ve been in Asia for 25 years now! Leaving in Asia has always been a dream since I was a kid, probably because of my father who was a well-known Chocolatier and had a shop in Japan where he was traveling quite often.
In my family there are a few Chocolatiers and also some Pastry Chefs. I went the savory way but still chose a yummy path.
I grew up in Tours (West of France), right in the middle of the Loire-Valley also known as the King’s Valley because of all the castles. There is a reason why kings and queens where living there during the Renaissance, the region has it all: wine, cheese, meat