ADVERTISEMENT

Take time to eat well in a fast-paced world

ADVERTISEMENT

The Hotel School of Lausanne (EHL) is a leading university in the field of hospitality with locations in Switzerland and Singapore. The EHL Institute for Nutrition Research and Development is conducting a series of interviews with world-renowned chefs to explore current challenges and future innovations in their field. The third in this series of interviews with Belgian-born chef Emmanuel Straubant. His restaurant, Saint Pierre, is a contemporary French institution with a history of fine dining excellence since 2000; The kitchen is guided by Stroubant’s philosophical approach to simplicity and quality of produce.

Mindful eating

Michelin starred Chef Emmanuel Strupant has been running a thriving food and beverage business in Singapore for over 20 years. However, it was his early years growing up on a farm in Belgium that planted the seeds for his culinary style and insistence on using fresh, natural, and seasonal ingredients.

Admittedly, he says, the practice of eating well can be a challenge to implement in casual restaurants, where customers typically want mouthwatering portions at reasonable prices. Preparing food from scratch using fresh or organic ingredients tends to be more expensive and time consuming than choosing processed foods. Access to quality ingredients may also be limited in different parts of the world.

Another challenge is interrupting mealtime rituals. It is not uncommon for people to eat while browsing their phones or watching TV. Distracted eating often leads to negative health consequences, such as obesity, indigestion, and a lowered metabolism, especially when the food is high in trans fats and sugar. Stroobant, who lowered his cholesterol by becoming a vegetarian in his 40s, seeks to share the benefits of mindful eating, an approach that focuses on maintaining a mindful presence and awareness of the food you put into your body.

Gourmet ingredients = fine dining

Stroobant acknowledges that it’s easier to serve high-quality products at his Michelin-starred restaurants: Saint-Pierre, a modern French restaurant with an Asian accent, and Shoukouwa, the sushi restaurant Edomae. Both institutions are located at One Fullerton in Singapore. Having developed close relationships with a network of growers and producers in Europe and an exclusive buyer-source in Japan, both restaurants spare no effort in turning these ingredients into gastronomic experiences for their patrons.

Michelin stars keep us on our toes, Straubant explains. There is a lot of pressure, but it is our duty to ensure that everything we offer is of a high standard of quality.


Kitchen Tours: An Insider Experience

In high-end restaurants, it is easier to raise guest awareness of the food because lovers of fine dining tend to be naturally curious about where ingredients come from. At Saint-Pierre, Stroubant runs kitchen tours for diners who are keen to see how he and his team of chefs operate.

For serious foodies, it encourages them to come back and spend anywhere from two hours to an entire day in the kitchen. The benefits go both ways: His team has the opportunity to show passion and respect for the culinary craft, and customers learn what it takes to create a fresh and delicious dish. It really works like magic for us. These days my clients are more looking for an experience, something money can’t buy.

Origins and food stories

Culinary experts are not only drawn to the chefs facing fine restaurants, but increasingly to the stories of the artisans behind the products. Hence, restaurants must also set themselves apart by sharing the origins of their dishes and their signature ingredients. Stroobant reveals that he recently teamed up with a friend who imported Chartreuse from his village in Grenoble. His friend approached guests of his restaurant and entertained them with the story of how his grandmother collected the herbs that make up the ingredients of this famous French liqueur.

ADVERTISEMENT

What do chefs have that they can offer to someone else? asks Strubant. Answer: Their own background, family story and history.

Make meatless meals delicious

As a vegetarian, Stroobant has heard the catchphrase by naysayers that a meatless meal isn’t tasty. beg to differ. Speaking at a recent conference in Geneva on plant proteins, Strubant suggested that the food industry look to other parts of the world for flavor options if they want more people to give up meat and reduce the impact of animal farming on the environment.

India and China use many spices that not only hurt the tongue but also have health benefits, such as turmeric. In Japan, dashi, sake, mirin, and soybeans form the basis of authentic Japanese cooking. These four basic ingredients alone build a solid base for many of the dishes that omakase restaurants like Shoukouwa are famous for.

to create flavour, strobenet advises, Look at others who have been doing it for centuries rather than reinventing the wheel.

Under his culinary leadership, the Emmanuel Stroobant Group also operates additional restaurant concepts, including two Michelin-starred Shoukouwa Sushi, Kingdom of Belgians, SQUE Rotisserie & Alehouse, Mycelium Catering and Star-Chef Academy.

About the EHL Group

The EHL Group is the global reference in education, innovation and consulting for the hospitality and service industries.
With experience dating back to 1893, the EHL Group now offers a broad range of leading educational programs from apprenticeships to master’s degrees, as well as professional and executive education, at three campuses in Switzerland and Singapore. The EHL Group also provides consulting and certification services to companies and learning centers around the world. True to its values ​​and committed to building a sustainable world, the EHL Group aims to provide education, services and work environments that are people-centered and open to the world. www.ehlgroup.com

EHL Hospitality Business School
Communication department
+41 21785 1354
EHL

See source

ADVERTISEMENT