Chef Camille Martin of Le Bilboquet in New York City shares the beauty of simplicity in food, her dream restaurant concept, and why Made In's Stainless Clad Frying Pan is her "always and forever" pan on the line.
- What’s a dish that tastes like home to you?
- If you could open a dream restaurant concept guaranteed to succeed, what would it be?
- When did you realize you wanted to pursue cooking professionally?
- What’s the best meal you’ve had recently?
- Which chefs inspire you the most?
- If you could add any dish to your menu, even if it doesn’t quite fit, what would it be?
- Which piece of Made In cookware do you find yourself reaching for the most?
- What do you expect out of your cookware?
- How important are high-quality kitchen tools to you?
- How do you use Made In cookware to finish a favorite dish on your menu?
What’s a dish that tastes like home to you?
Probably something that would come from my parent's garden, Like a tomato salad, strawberry preserves, or ratatouille
If you could open a dream restaurant concept guaranteed to succeed, what would it be?
A sustainable restaurant, with a garden, and a menu that would be changing on the garden’s availabilities.
When did you realize you wanted to pursue cooking professionally?
I was a kid, probably 10 years old. No chef in my close family, however my parents are excellent cooks.
What’s the best meal you’ve had recently?
At Alain Passard’s L’Arpège, simple carpaccio of different radishes, seasoned with the best olive oil, and some aged Parmesan.
Which chefs inspire you the most?
Definitely Alain Passard in Paris, but many in NY, such as Eric Ripert, but also Missy Robins.
If you could add any dish to your menu, even if it doesn’t quite fit, what would it be?
Probably something that I love but is never a big seller, that could be adapted to any season, such as sweetbread or rabbit.
Which piece of Made In cookware do you find yourself reaching for the most?
The stainless clad frying pan, always and forever
What do you expect out of your cookware?
Light and easy, resistant.
How important are high-quality kitchen tools to you?
Very important, bad cookware can change the dish, irregular cooking for example.
How do you use Made In cookware to finish a favorite dish on your menu?
I like to use dishes like the gratin, to present it- they look great on the table, and have a home-cooking finish.
