{"id":13408,"date":"2019-09-16T10:00:08","date_gmt":"2019-09-16T08:00:08","guid":{"rendered":"https:\/\/blog.matferbourgeat.com\/?p=13408"},"modified":"2022-11-30T15:19:16","modified_gmt":"2022-11-30T14:19:16","slug":"flora-mikula-est-une-cheffe-connue-du-grand-public-pour-ne-pas-avoir-sa-langue-dans-sa-poche-decouvrez-son-quotidien-2","status":"publish","type":"post","link":"https:\/\/blog.matferbourgeat.com\/en\/2019\/09\/16\/flora-mikula-est-une-cheffe-connue-du-grand-public-pour-ne-pas-avoir-sa-langue-dans-sa-poche-decouvrez-son-quotidien-2\/","title":{"rendered":"At the head of “l\u2019Auberge de Flora”, Flora Mikula is famous for not having her tongue in her pocket! Discover his daily life."},"content":{"rendered":"\t\t
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At the head of \u201cL\u2019Auberge de Flora\u201d, her bistronomic hotel-restaurant opened seven years ago in the heart of Paris\u2019 11th arrondissement, Flora Mikula is a chef well known to the general public, especially for being frank! This strong personality within the culinary universe who uses southern French flavors, also works as a chef for the cuisines of\u00a0Mill\u00e9sime<\/em>, a hotel collection with ten establishments where the art of living rules.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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What have your experiences with great chefs such as Alain Passard or Jean-Pierre Vigato brought you?<\/strong><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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An opportunity to challenge myself. When I started working at Vigato\u2019s, I had come from London where I was a chef de parti in a starred establishment\u2026 and then I found myself working as a demi-chef de parti scaling fish\u2026 ! Jean-Pierre Vigato and Alain Passard are two completely different characters, in two different universes. Vigato for me was bistronomy in velvet gloves. He had this rather raw approach to the product, but with a lot of elegance and delicateness. Passard, that was a revelation. I had gone to New York and I could really have made my career there, but I wanted to prove that I could take on an important position in a starred restaurant. And Passard gave me that chance. He was not just looking for a very good technician but a personality, a leader and he felt that I could bring a kind of complicity into the team.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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When you started your restaurant \u201cLes Olivades\u201d, what were the main difficulties encountered?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In 1996, there were no more women chefs in Paris. There had been Ghislaine Arabian at Ledoyen, Olympe Versini had left haute gastronomy, H\u00e9l\u00e8ne Darroze was still in Mont-de-Marsan, Anne Sophie Pic was just starting then\u2026.\u00a0 The female landscape of chefs in France was no man\u2019s land. And then everything was reversed. I opened the year Alain Passard got his third star, and as he directly told journalists about me, it had a snowball effect. Notoriety came very quickly.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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You then opened \u201cLes Saveurs de Flora\u201d in 2002, and finally \u201cL\u2019Auberge de Flora\u201d in 2012 in Paris. Tell us about what motivated you to create them?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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At one point, I didn\u2019t have enough space in the kitchen, we were saturated. Then, I was offered a restaurant on Avenue George V, with a very beautiful cuisine, state-of-the-art equipment. And I liked the place, an old haberdashery with fireplaces in small salons. That\u2019s how \u201cLes Saveurs de Flora\u201d started. It lasted 8 years and I had my son. And then, in the 2010s, the hotel business was doing very well in Paris and I wanted to recreate my Proven\u00e7al guest house. I was looking for a place with a garden and five bedrooms above. And then one day I found exactly what I was looking for in the 11th district. An old two-star hotel whose restaurant had been closed for six years, and this was my new challenge in 2012.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Was being a female chef more like a brake or an accelerator for you?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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At first, it was a brake, and this as soon as I left hospitality school. But I had the best grades and I wanted to go to Paris. I remember that they refused to connect me to the chef de cuisine when I called the Tour d\u2019Argent, Maxime\u2019s or Taillevent\u2019s because I was a girl. Today it\u2019s the complete opposite! More and more chefs want women in their kitchens for their rigor and tenacity. They have a certain sensitivity, a reassuring side and a little less ego. But we still have to prove a little more than men. I myself have trained many women, including Adeline Grattard who was my first apprentice.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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What do you recommend to young women starting out in the trade?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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To stay as they are and above all, to continue! There is this fear for women chefs that they will not be able to have a family life. Yet look, the successful chefs all have children! St\u00e9phanie Le Quellec has three! We just have to get organized. I advise women to devote their break time to their children, which I have experienced with my son. I also advise you to keep your feminine side, not to try to be equal to men, you are different and that\u2019s very good.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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How do you analyze the impact of social networks? What about media coverage of the chefs?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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(Silence) Today, everyone is a Michelin guide, a gastronomic guide, everyone claims to be able to judge everything and anything\u2026 It\u2019s a little worrying. I don\u2019t read reviews on social networks. As for the media coverage of chefs, I think it\u2019s good. We\u2019re in fashion, it has enhanced the values we knew in the 80s and 90s and it feels good. Even if it\u2019s sometimes a little too much! You just have to remember that we\u2019re cooks and we don\u2019t save lives. We just simply bring a little pleasure!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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You are a consultant for the Mill\u00e9sime group, what is your mission?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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I am the \u201cexecutive chef\u201d of the group, I manage six restaurants in completely different places. My first mission is to design the kitchens, in relation to the place and according to the concept of each one. I take care of the recruitment of the chef who will then set up the brigade and we draw up the first menu together. Afterwards, I am there to support them by relying on my network of suppliers both in France and abroad, and we change the menus every three months in each establishment.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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What does this experience offer you, in addition to your activity as a chef, business manager and hotel manager?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Mill\u00e9sime<\/em>\u00a0changed my life somewhat because at first, my mission was focused on just one establishment, only four years ago. And then, very quickly, we opened the \u201cCh\u00e2teau de Sacy\u201d in Champagne and \u201cLa Palmeraie\u201d in La Baule. Today,\u00a0Mill\u00e9sime<\/em>\u00a0occupies 95% of my time. I like to take a project from the beginning, with the design of kitchens, working to plans with kitchen designers, estimates, the choice of equipment, products, etc\u2026. I had known Matfer products for a long time, they were present throughout my career but thanks to\u00a0Mill\u00e9sime<\/em>, it was a real exchange with the brand. It\u2019s a bit like vegetable or meat suppliers, something has to happen.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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So the human factor is essential for you, in your choice of equipment supplier?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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It\u2019s fine to buy from a catalogue, but it\u2019s even better to meet the people behind it. For me, the real revelation with the Matfer company was when we went to the factory. We stayed ten minutes in front of the robot that made the tart molds, like children! This is where we see the difficulty of the work of the machine to make a whisk. And the human is still there, because the machine cannot function without the human factor. Matfer is French, made in France, and there is a true know-how.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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What do you expect from your suppliers?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The human relationship is very important. With Marine Mora, there is no double talk, I am assisted in my choice of products. Financial support is also important. Even if it\u2019s not my money, I work for\u00a0Mill\u00e9sime<\/em>\u00a0as if it were my own House. That\u2019s why I like to spend so much time in negotiations with my suppliers and I appreciate their availability and responsiveness. It is important not to have to wait for a three-week quote, to see a delivery problem resolved quickly. In Portugal, I had made a mistake in the dimensions of Matfer saucepans. Someone immediately came to pick up the goods and I was delivered again shortly afterwards. There\u2019s humanity, you don\u2019t buy on the Internet!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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What is your preferred small equipment?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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I really like the Matfer whisk. And the super tough Skim\u2019All Exoglass that I use all the time! As I love making tempura, chorizo croquettes and all the fried foods, the old iron spiders I used to use twisted from being used so much. Even when washing dishes, exoglass is very practical because we no longer find these small pieces of steel wool that were always stuck in the mesh.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

At the head of “l\u2019Auberge de Flora”, Flora Mikula is famous for not having her tongue in her pocket! Discover his daily life at the head of his company but also as Executive Chef in the Mill\u00e9sime group<\/p>\n","protected":false},"author":8,"featured_media":12987,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[88,87],"tags":[],"post_folder":[510],"class_list":["post-13408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chef-interview","category-chefs-spotlight"],"acf":[],"yoast_head":"\nAt the head of "l\u2019Auberge de Flora", Flora Mikula is famous for not having her tongue in her pocket! Discover his daily life. - L'actualit\u00e9 Matfer Bourgeat<\/title>\n<meta name=\"description\" content=\"At the head of "l\u2019Auberge de Flora", Flora Mikula is famous for not having her tongue in her pocket! 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