Sorry

This page is not valid in your language.
Please change your location to see the article.

Mono

Hong Kong, S.A.R., China
icons/arrow Created with Sketch.
icons/arrow Created with Sketch.

A pentalingual native of Venezuela, Chef Ricardo Chaneton grew up with a mixture of European and South American cooking influences. At MONO, Chef Ricardo combines his modern French training from 3-Michelin-starred kitchens around the world with his personal nuances, introducing a single tasting menu centered around seasonal ingredients. As music is one of Chef Ricardo’s passions in life, MONO showcases a wide range of vinyl records across the decades, specifically from his father’s collection, for guests to enjoy while dining.
 

A talk with Ricardo Chaneton

Can you describe your first sip of Krug?
I remember my first sip of Krug was during a blind tasting. Back then, I didn't know much about Krug or the history of the House of Krug, but the experience was very emotional, and even philosophical.

I remember the sommelier saying, "Imagine you cannot see" just as we were tasting Krug Grande Cuvée 167ème Édition, encouraging us to focus on the senses of our nose and palate. He told us to be ready to discover something new.

When I had that first sip of Krug champagne, I was immediately hit by the nice freshness, the complexity and the delicate bubbles. It felt like seeing light through your mouth.
How would you describe your culinary philosophy?
I always keep the word “restaurant” which originated from the word "restore" from the French word "restaurer" in the forefront of my mind. This helped to form my philosophy that everybody that comes through our door is looking to restore something in their life. It could be hunger, emotions, or anything else. Therefore, our job is to give them what they are looking for through a pleasant environment, good service and delicious food.

My philosophy also incorporates elements of my Venezuelan roots and my savoir-faire, as I apply the knowledge that I acquired in French and Spanish culinary training and two 3-Michelin-starred restaurants, to blend and elevate flavours normally considered rustic, rough or associated with street food. Attention to detail, refinement, and elegance are very important, but at the same time, spontaneity and emotion are equally important.
Can you describe any parallels you see between cooking and music?
I believe that music and food are intertwined; I see each as an art form – like a universal language, even if you don't necessarily speak the same language, music and food can still be understood, and enjoyed. It is worth mentioning that MONO’s cuisine also requires a lot of improvisation, so it's very similar to jazz music where band members will spontaneously create fresh melodies. I personally think that improvisation is the most exciting part of a song in a concert as well. When my team and I cook at MONO, it feels like we're playing a live show every day, and anything could happen. It is only with training and experience that we can make our performance better.
What is your current culinary obsession?
My current and ongoing culinary obsession is Latin American ingredients. I think the future of gastronomy will surely be in Latin America where there are so many mountainous areas and lands only being discovered in recent years. South America has so much to offer to the world. So, my current obsession is to rediscover my own land and let my guests discover Latin America through the foods that I grew up eating, dishes and ingredients that are very difficult to find on this side of the world.

All KRUG Ambassades

icons/arrow Created with Sketch.
icons/arrow Created with Sketch.
Krug Grande Cuvée
Krug Grande Cuvée
Composed by
Selected by