Host-producer Paige Donner brings you Episode 24 of Paris GOOD food + wine for February 2017.
This month we’re celebrating St. Valentine’s here in the City of Love & Light. Valentine’s Day or St. Valentin as they say in French is observed here in France though not to the degree that it is in the U.S. at least insofar as the commercial marketing aspect of the holiday.
Because, anyway, Paris is a city filled with such romance that every day feels like Valentine’s Day here…
So, for this February Paris GOOD food + wine show, we’re bringing you first person interviews with two of the city’s scions from its culinary top shelf.
Mr. Armen Petrossian
First up we hear from Armen Petrossian. If the name Petrossian rings a bell it’s because you’re likely familiar with the world’s best known, quality caviar. Over the last century, Petrossian has become synonymous with caviar and understandably so – with a global marketshare unrivaled by any other single brand, Petrossian has maintained the strictest quality control over its caviar throughout the generations.
Armen Petrossian is the son and heir to the founder of his family fortune. He discusses with us here the company’s history, their philosophy and gives us some inside tips on sourcing excellent caviar.
Chef Mathieu Pacaud in the kitchens of Le Divellec, Paris 7ème Arrondissement
Next up is our second interview with a family scion, this time with Chef Mathieu Pacaud. This chef is also heir to an iconic family. Namely his father is the 3-star Michelin chef of Ambroisie here in Paris. But that hasn’t stopped this young 30-something from boldly and unabashedly earning his own stripes.
In the past couple of years he opened three restaurants in Paris: Hexagone, now a 1 Michelin star restaurant, L’Histoires, now a 2 Michelin star restaurant and one of Paris’s most romantic dining experiences; And most recently, he took on the mantle of Le Divellec, for generations the most famous fish restaurant in Paris, now completely renovated and re-imagined by Chef Pacaud.
So sit back and get ready to be thoroughly charmed and enchanted by our two Parisian scions of great families from France’s culinary world.
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