Brand ambassadors
Meeting with Pieter Riedijk
If I had to define what makes me think of Lafont, it’s the juniper brandy for the traditional side that the brand inspires me.
And a humorous dish… When Guy Lassausaie is asked to give the exact name of his signature dish, he adds with a smile: “A whole story and it’s the cooks who Lafont”. He didn’t sleep a wink, he had to find an idea that corresponded to the values of the brand and to the world of his profession that he knows well.
As a good student, he applied himself to follow the exercise to the letter, even if it meant improvising as a spinner and painter on fabric. Watching the chef make the recipe was a sight to behold. “The carrot thread is reminiscent of that used for Lafont clothing, sometimes made from vegetable matter.” The vegetable is a field that he loves to give free rein to his creativity, for example, the new carrot and its tops offer an infinite field of exploration, both in terms of taste and textures, the two being linked.
When I compose a dish, I always think about the softness, the crispness, the colors that go well together and then, the overall harmony
Based on the principle that everything is good in the carrot, he makes the most of it. The sweetness of the vegetable is corrected with acidity by making a carrot pickle macerated in white vinegar, as neutral as possible so as not to denature the product. The thread brings the crispness and the volume, the pleat is the base of the dish, the carrot puree and juice are enhanced with an ounce of ginger, lemongrass and onion, the carrot tops are arranged as prints for the play of colors.
Jean-Marc Montegottero’s hazelnut oil is brushed onto the filo dough. “I use it a lot at the end of the cooking of vegetables or mushrooms in replacement of butter, a few drops are enough to bring a small very subtle nuance”.
Best worker of France in 1993, Guy imposed himself with brio even though his personality did not predestine him to occupy the top of the bill. His creative talent, his rigor and his perseverance in a profession that requires excellence quickly earned him the recognition of his peers.
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If I had to define what makes me think of Lafont, it’s the juniper brandy for the traditional side that the brand inspires me.
Whatever passions I want to express on the plate, I need to rely on a solid foundation of knowledge and history.
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