Viviane Bauquet Farre

Cookbook
Food and Style
Website  
www.foodandstyle.com

 

Signature Recipes
 
 
 

 

 
What are the 3 - 5 most ingredients every aspiring chef should have?
Truffle oil, pimentón dulce, cumin seeds (toasted!) and fresh lemons – All astounding flavor-boosters!
 
What Chef has most inspired you cooking?
Although I love and admire many great chefs, my inspiration has always come from the vegetables themselves. These jewels that come shooting out of the earth are my muses! They offer a kaleidoscope of colors, textures and flavors, and bring me a constant flow of inspiration.
 
What skills have helped you become successful in a male-dominated field?
I’ve never worried about it and always focused on my own vision.
 
If you are preparing a meal for the First Lady of the United States, what would you prepare?
I’d prepare an entire meal with seasonal vegetables, herbs and fruits picked from the White House vegetable garden. And it would be a several-course feast for sure!
 
What hints can you give for pairing food and wine?
While of course there are many factors to consider, I would say the most important one is to pay attention to the acidity (or lack thereof) of the food. Then pair it with wines that complement that acidity. For example, with a salad, you’d want to select a wine with juicy acidity. The acidic vinaigrette will go very well with a crisp wine like a Sauvignon Blanc or an Albariño, both of which have great acidity. A butternut squash soup, on the other hand, is not at all acidic and will need to be served with a less-acidic wine, like a Pinot Blanc or a warm-weather Chardonnay.