Chef at the Parisian restaurant La Tour D’Argent, Stephane Haissant is coming to Le Normandie as part of La Fête

Where did you acquire your cooking skills?

I was an apprentice at several restaurants: Gaston Lenôtre, Le Bristol, Les Prés d’Eugénie under Michel Guérard and at the Lucas Carton Restaurant with Mr. Alain Senderens.

What inspired you to become a chef?

I knew at a very young age that I would become a chef. It was always a great passion for me. I used to cook for my family even when I was very young. It was my destiny.

How would you describe your cooking style?

I consider it to be very personal, mixing elements of traditional and contemporary cooking. At La Tour d’Argent, I can really express myself while working with some great recipes like the “Duckling Tour d’Argent.” I try to be as imaginative as possible, while respecting tradition. Three words that come to mind when you think of La Fête: Joy, happiness and sharing.

Are there similarities between French and Thai cooking?

Yes, I think so. Both Thai and French gastronomy have a long history. Both are a part of the heritage of their country and have their own identity.

What’s the one tool in the kitchen that you can’t live without?

A pen and notebook to jot down all my ideas.

If you were a dish what would it be?

I think I would be a friendly Spanish dish like tapas.