{"id":7466,"date":"2025-01-23T10:17:55","date_gmt":"2025-01-23T09:17:55","guid":{"rendered":"https:\/\/www.cafedelhomme.com\/?p=7466"},"modified":"2025-07-15T13:56:52","modified_gmt":"2025-07-15T11:56:52","slug":"interview-with-chef-wilfried-graux","status":"publish","type":"post","link":"https:\/\/www.cafedelhomme.com\/en\/interview-with-chef-wilfried-graux","title":{"rendered":"Backstage at the restaurant: Interview with Chef Wilfried Graux"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row responsive_css=&#8221;margin_top_large:100px|margin_bottom_large:100px&#8221; css=&#8221;.vc_custom_1690902189577{margin-top: 100px !important;margin-bottom: 100px !important;}&#8221;][vc_column][vc_custom_heading text=&#8221;How would you describe your cuisine?&#8221; css=&#8221;.vc_custom_1737624675623{padding-top: 5px !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1737627334673{margin-bottom: 40px !important;}&#8221;]My cooking is a tribute to <strong>simplicity<\/strong> and <strong>authenticity<\/strong>, always centered on <a href=\"https:\/\/www.cafedelhomme.com\/en\/red-mullet-profondeur-marine-style-a-journey-for-the-senses\"><strong>beautiful seasonal produce<\/strong><\/a>. I sublimate the <strong>natural taste of ingredients<\/strong>, revealing their essence without artifice. It&#8217;s a <strong>cuisine of precision<\/strong>: <strong>gourmet<\/strong> and comforting. I want it to be <strong>accessible to all<\/strong>, with clear, understandable <strong>flavors<\/strong>. In each dish, I deliberately limit the elements to two or three to emphasize the <strong>balance<\/strong> and <strong>accuracy of flavors<\/strong>.<\/p>\n<p>I refuse to give in to the siren calls of <strong>over-consumption<\/strong> or trends dictated by inflation, as in the case of <strong>foie gras<\/strong>, often over-consumed during the <strong>festive season<\/strong>. My approach is based on a rational use of <strong>fresh produce<\/strong> and particular attention to <strong>minimizing waste<\/strong>. Every part of the <strong>ingredients<\/strong> has its place in my cooking, and I strive to make the most of them.[\/vc_column_text][vc_custom_heading text=&#8221;What are your signature dishes?&#8221; css=&#8221;.vc_custom_1737624733389{padding-top: 5px !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1737627298175{margin-bottom: 40px !important;}&#8221;]Certain dishes perfectly embody my <strong>culinary identity<\/strong> and have been with me for years. <strong>Beef tataki with 11 herbs<\/strong>, which I&#8217;ve been preparing for eight years, is one of them. The <strong>Landes duck smoked with cigar leaf<\/strong>, also present for eight years, expresses my love for <strong>daring combinations<\/strong>. The <strong>coquillettes with truffles<\/strong>, a classic on my menu for twelve years, add a touch of <strong>comfort<\/strong>. Finally, the <strong>escargots de Touraine<\/strong>, <strong>pommes de terre confites<\/strong>, and <strong>beurre persill\u00e9 emulsion<\/strong>, a more recent creation, illustrate my constant desire to reinvent <a href=\"https:\/\/www.cafedelhomme.com\/en\/la-carte\"><strong>emblematic dishes<\/strong><\/a>.<\/p>\n<p>Each of these dishes is a combination of <strong>distinctive flavors<\/strong> and carefully crafted <strong>presentation<\/strong>, always with the aim of surprising and delighting my <strong>guests<\/strong>.[\/vc_column_text][vc_custom_heading text=&#8221;What human values guide you?&#8221; css=&#8221;.vc_custom_1737624756288{padding-top: 5px !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1737624773689{margin-bottom: 40px !important;}&#8221;]<strong>Honesty<\/strong> is at the heart of everything I do. It guides my approach, both in the selection of <strong>quality ingredients<\/strong> and in the way I manage my <strong>brigade<\/strong>. I am deeply attached to the <strong>quality of my products<\/strong>, but also to the <strong>well-being<\/strong> of my team. <strong>Working conditions<\/strong> and the <strong>humanity<\/strong> we bring to our relationships are for me essential pillars in creating a <strong>healthy<\/strong> and <strong>motivating environment<\/strong>. These <strong>human values<\/strong> can be felt not only on the <strong>plates<\/strong>, but also in the general atmosphere of the <strong>restaurant<\/strong>.[\/vc_column_text][vc_custom_heading text=&#8221;What role do transmission and training play in your cooking?&#8221; css=&#8221;.vc_custom_1737624786490{padding-top: 5px !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1737624796537{margin-bottom: 40px !important;}&#8221;]<strong>Transmission<\/strong> is a fundamental value for me. I was lucky enough to receive invaluable <strong>instruction<\/strong> and support when I was starting out. Today, it&#8217;s natural for me to pass on this opportunity to others. My role is to help my colleagues <strong>grow<\/strong>, <strong>reveal themselves<\/strong>, and reach their <strong>full potential<\/strong>.<\/p>\n<p>I&#8217;ve been working with members of my team for many years: Jack, who&#8217;s been with me for six years; Melvin, for fifteen; Kevin, for sixteen; and Artem, my deputy and sidekick for twenty. These are <strong>long-term relationships<\/strong> based on <strong>mutual trust<\/strong>. We move forward together, in the same direction, always striving to <strong>improve<\/strong> and offer the best, both for ourselves and for our <strong>customers<\/strong>.<\/p>\n<p>In short, passing on my <strong>know-how<\/strong> and my values means perpetuating a certain vision of <strong>cooking<\/strong> and <strong>people<\/strong>.[\/vc_column_text]<a href=\"https:\/\/www.sevenrooms.com\/experiences\/cafedelhomme?tracking=seo-blog\" target=\"_blank\" class=\"btn btn-default btn-bordered border-thin btn btn-outline btn-outline-black ld_button_69ebd1b92d544\">\n\t<span>\n\t\t\n\t\t\t\t\t<span class=\"btn-txt\">book.<\/span>\n\t\t\t\n\t\t\t\t<\/span>\n<\/a>\n[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row responsive_css=&#8221;margin_top_large:100px|margin_bottom_large:100px&#8221; css=&#8221;.vc_custom_1690902189577{margin-top: 100px !important;margin-bottom: 100px !important;}&#8221;][vc_column][vc_custom_heading text=&#8221;How would you describe your cuisine?&#8221; css=&#8221;.vc_custom_1737624675623{padding-top: 5px !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1737627334673{margin-bottom: 40px !important;}&#8221;]My cooking is a tribute to simplicity and authenticity, always centered on beautiful seasonal produce. I sublimate the natural taste of ingredients, revealing their essence without artifice&#8230;.<\/p>\n","protected":false},"author":9,"featured_media":7470,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[43],"tags":[],"class_list":["post-7466","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v20.10 (Yoast SEO v27.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Backstage at the restaurant: Interview with Chef Wilfried Graux - Caf\u00e9 de l&#039;Homme<\/title>\n<meta name=\"description\" content=\"Discover an exclusive interview with our Chef, in which he shares his vision of authentic, seasonal cuisine, his signature dishes and his human values.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cafedelhomme.com\/en\/interview-with-chef-wilfried-graux\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Backstage at the restaurant: Interview with Chef Wilfried Graux\" \/>\n<meta property=\"og:description\" content=\"Discover an exclusive interview with our Chef, in which he shares his vision of authentic, seasonal cuisine, his signature dishes and his human values.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.cafedelhomme.com\/en\/interview-with-chef-wilfried-graux\" \/>\n<meta property=\"og:site_name\" content=\"Caf\u00e9 de l&#039;Homme\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/cafedelhomme\" \/>\n<meta property=\"article:published_time\" content=\"2025-01-23T09:17:55+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-15T11:56:52+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.cafedelhomme.com\/wp-content\/uploads\/2025\/01\/Chef-e1737623774619.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"960\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Marketing\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Marketing\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.cafedelhomme.com\/en\/interview-with-chef-wilfried-graux#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.cafedelhomme.com\/en\/interview-with-chef-wilfried-graux\"},\"author\":{\"name\":\"Marketing\",\"@id\":\"https:\/\/www.cafedelhomme.com\/en#\/schema\/person\/6e8511c8f2a5f67fe09441e43be583cf\"},\"headline\":\"Backstage at the restaurant: Interview with Chef Wilfried Graux\",\"datePublished\":\"2025-01-23T09:17:55+00:00\",\"dateModified\":\"2025-07-15T11:56:52+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.cafedelhomme.com\/en\/interview-with-chef-wilfried-graux\"},\"wordCount\":645,\"publisher\":{\"@id\":\"https:\/\/www.cafedelhomme.com\/en#organization\"},\"image\":{\"@id\":\"https:\/\/www.cafedelhomme.com\/en\/interview-with-chef-wilfried-graux#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.cafedelhomme.com\/wp-content\/uploads\/2025\/01\/Chef-e1737623774619.jpg\",\"articleSection\":[\"news\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.cafedelhomme.com\/en\/interview-with-chef-wilfried-graux\",\"url\":\"https:\/\/www.cafedelhomme.com\/en\/interview-with-chef-wilfried-graux\",\"name\":\"Backstage at the restaurant: Interview with Chef Wilfried Graux - 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