Olivier Deboise Méndez

WHAT COMES TO MIND WHEN YOU THINK OF KRUG CHAMPAGNE?

The House of Krug reflects the pursuit of excellence, which is also my main goal as a Chef. Krug is an example of how craftsmanship becomes art when pushed as far as it can go. It respects the land and what it creates and that is a level of refinement you can taste.

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WHAT COMES TO MIND WHEN YOU THINK OF KRUG CHAMPAGNE?

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My work is about more than cooking, it is about sensibility and honouring ingredients.

Have you always enjoyed cooking with fish?

My love story with fish began when I was in cooking school in Deauville, France. There was nothing like being that close to the water and seeing the boats arrive in the port with fresh products each day.

Why does it inspire you today?

I like being in contact with the entire fish: seeing it, studying it, tracing it with a knife like a surgeon. It reminds me that each animal is different and needs to be treated differently. My work is about more than cooking, it is about sensibility and honouring ingredients. It is important to show respect for the fish and part of that is understanding its texture and form.

What are the secrets to teasing out the flavours in fish?

There used to be secrets decades ago, but not anymore. Today it is all about meticulous sourcing and working with the best of what is available. It is about the relationship we have with the people producing the ingredients we want and their quality.

Now a real secret: for whom do you wish you could prepare a meal paired with Krug?

My French grandmother who passed away in 2010. She loved to cook and while she did not have great means, she always brought the best ingredients to the table. She would be so proud of me.