{"id":2620,"date":"2018-03-15T16:01:22","date_gmt":"2018-03-15T15:01:22","guid":{"rendered":"http:\/\/blog.matferbourgeat.com\/?p=2620"},"modified":"2023-01-09T11:16:27","modified_gmt":"2023-01-09T10:16:27","slug":"chef-beatriz-gonzalez-is-turning-up-the-heat","status":"publish","type":"post","link":"https:\/\/blog.matferbourgeat.com\/en\/2018\/03\/15\/chef-beatriz-gonzalez-is-turning-up-the-heat\/","title":{"rendered":"Chef Beatriz Gonzalez is turning up the heat!"},"content":{"rendered":"\t\t
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Once the last word in gastronomy on the French capital\u2019s Left Bank, La Grande \u00c9picerie de Paris is now straddling both sides of the Seine, taking up a second residence on Rue de Passy in the 16th arrondissement.
We meet its Mexican chef, who is bringing a scintillating touch to this fresh new location by adding some spice from her childhood culinary experiences to the French culinary repertoire: as for many chefs, youthful memories often set the tempo in her kitchen.<\/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 were you introduced to cooking?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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It\u2019s a part of my family history. My parents had a restaurant, and although my mother wasn\u2019t a chef, she cooked beautifully at home. Our house was always so filled with the scent of meals she was making that I couldn\u2019t stop myself going to see her to find out what she was up to. She loves cooking so much that when she sees me in my restaurant now, she regrets not choosing it as a career herself.<\/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 was cooking a natural choice for you?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sort of. When I was a young girl watching my mother, I was especially attracted to pastry-making. To make a bit of pocket money, I used to make cakes and sell them to her friends. I loved doing that. Things changed when I went to the US to finish high school. When I was there, I selected French as my foreign language, so I took cookery classes because they were given in the language. I must have been quite gifted as my teacher suggested I go to France to learn the profession. It was my father who then uncovered Paul Bocuse\u2019s school for me. But at that time, I still thought I might take over my parents\u2019 restaurant.<\/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 did you hear about La Grande \u00c9picerie\u2019s restaurant project?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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They came and found me, actually. They told me about the project and the dining space, and I spotted so many things in common with my restaurant Coretta that I said yes right away. Then I talked about it with my husband, Mathieu, and thankfully he was on-board. Then everything happened very quickly. The project was up and running within six months. I\u2019m so happy, because La Grande \u00c9picerie trusted me completely.<\/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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Did you settle in well?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Yes, very well, we worked together hand in glove. The kitchen had already been designed, but La Grande \u00c9picerie was happy to make a few changes. When I then needed to fit out the kitchen with the necessary tools, I naturally thought of Matfer-Bourgeat. This is a brand I\u2019ve known for a long time and I really admire it. It\u2019s got everything I need. They think of what I want and need for my kitchen even before I do.<\/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 inspires or nourishes your creativity?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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My teams. I find it so important to let them express themselves through each one of the dishes. I give them a product, they come up with an idea for a dish, and I choose the one I think is best, adding my own personal touch to it. I always try to use their suggestions to create other dishes so that they don\u2019t feel they\u2019ve put in all that work for nothing. I want everyone to feel valued for their talent and hard work.<\/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 would you describe your cuisine?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Generous and delicate. I make carefully thought-out, gourmet dishes, and I love lavishing attention on even the smallest details. Some might say my cuisine is quite feminine, and I\u2019d 100% agree.<\/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\u2019s your favourite utensil?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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I\u2019ve got two. One is the tweezers I use for assembling dishes, which I find essential. The other is my Matfer paring knife. I almost always have it in my hand, it\u2019s so useful. The handle\u2019s in a pleasant material, it\u2019s soft, extremely easy to manoeuvre and ergonomic, which is important. I\u2019ve always got it on me, especially when dishes are being sent for serving, because I can never stop myself trimming the vegetables. There\u2019s never a time it\u2019s not useful!<\/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 Matfer utensil is the one you\u2019d say is particularly essential?<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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I could say any one of them, but the Matfer Prep Chef multi-cut cutter in particular is the quickest for making vegetable purees, and it\u2019s easier than using a grinder. I\u2019d also say the orange press, which I discovered when I visited the factory last year.<\/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

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Why is that?<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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It\u2019s a great little tool that opens up a whole range of possibilities. Before, to make a puree I had to use a standard vegetable mashing machine, which wasn\u2019t handy. But now, I can quickly and effortlessly mash my potatoes all at once, and I get a perfect puree at the end. (see inset)<\/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

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What dish are you proudest of?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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It\u2019s a starter made up of butternut squash, pata negra and Mimolette cheese which I thought up ages ago. I cook the squash whole before cutting into it, then I put it on a dish, sprinkle it with shavings of cured ham and Mimolette, and I finish off by pouring hot stock over it, a bit like a pot au feu. It\u2019s deliciousness itself. I love that gourmet side meals can have.<\/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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Do you have any obsessive kitchen habits?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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I can never stop going to the washing-up area during serving times to check what guests haven\u2019t eaten. My whole team knows I do it, and now the waiting staff often even show me empty plates and say \u201clook, chef, they loved it!\u201d \u00bb. That\u2019s so important to me, as when people don\u2019t finish their meal, I always wonder why, I can stop asking myself why they didn\u2019t like it.<\/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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Can you tell us about a cuisine you especially love?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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I especially love Kei Kobayashi\u2019s cooking. His restaurant offers some of the most sophisticated Japanese cuisine in Paris. That\u2019s where I go if I want to treat myself. Other than that, I really like the restaurant Clamato, or for something completely different I settle down in a good brasserie and tuck into some sole meuni\u00e8re. It\u2019s one of my favourites, although I also love meat. When that\u2019s what I fancy, I head for the Clover Grill. I love Jean Fran\u00e7ois Pi\u00e8ge\u2019s concept and his braised and roasted cooking style.<\/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 what\u2019s your favourite restaurant?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Alexandre Gauthier\u2019s La Grenouill\u00e8re. I can go back countless times to try his tasting menu. I\u2019m really drawn to places where I can eat food that\u2019s completely different from my own. His cuisine is creative and it mixes timeless tradition and modernity. His talent alone makes it worth taking the trip to Madelaine-sous-Montreuil.<\/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 dish do you have particularly fond childhood memories of?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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My mother\u2019s pot au feu. I eat it even when it\u2019s 40\u00b0C in Mexico! I never tire of it, and the scent that wafts through the whole house when my mother makes it always gives me the same rush. My friends loved it too when we were little girls, so the table was always set for eight people, even though we were a family of four. My mother knew my brother and I would show up with friends.<\/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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About rising star Beatriz Gonzalez<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Mexican by birth, Beatriz Gonzalez grew up on the glorious island of Cozumel opposite Cancun. Her childhood was full of delicious memories, as her parents moved into the restaurant business. At 18, she was encouraged by her father to join the Institut Bocuse in Lyon for two years. Afterwards, she started out in a series of Michelin starred restaurants with Pierre Orsi in Lyon, Lucas Carton in Paris, and finally La Grande Cascade in the Bois de Boulogne, where she became sous-chef. At the age of 30, Beatriz Gonzalez decided to spread her wings and open Neva. Spurred on by its success, three years later in 2014 she started out again to open Coretta. This second restaurant at the edge of the Parc Martin Luther King in Paris\u2019 17th arrondissement took its lead from gourmet bistro cuisine and is managed by her husband, with Jean-Fran\u00e7ois Pantaleon heading the kitchen.
As someone who always loves a challenge, Beatriz then accepted the top role in the kitchen at Le Rive Droite, a new restaurant in Paris\u2019 16th arrondissement. This new venture encapsulates this dynamic, enterprising chef\u2019s character. One of the most creative cooks of her generation, for her cuisine is truly a recipe for happiness, now more than ever.<\/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 makes her favourite utensils special?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Matfer Prep Chef multi-cut cutter is:<\/p>

\u2022 Ergonomic: Wide safety handles.
\u2022 Practical: Pusher return springs for quick and easy use.
\u2022 Effective: Cuts cleanly and easily thanks to heat-treated steel knives.
\u2022 Clean and tidy: Offcuts are caught in the device\u2019s underlying container.<\/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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Matfer and the chef B\u00e9atriz Gonzalez<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Guided by her origins and her childhood memories, chef B\u00e9atriz Gonzalez immediately accepted the challenge of La Grande \u00c9picerie. As soon as she had settled into the kitchens at La Grande \u00c9picerie\u2019s new address, B\u00e9atriz Gonzalez called on Matfer Bourgeat to equip her kitchen. She is very attentive to the quality of the kitchen utensils she uses every day.<\/p>

Starting with the paring knife that accompanies her at every stage of food preparation, right through to plating up.
A fan of our utensils, she never loses sight of the tweezers she uses to finish the presentation of her dishes with great precision.<\/p>

She immediately fell for the Matfer Prep Chef multi-cut cutter, with its speed and simplicity of use.<\/p>

The chef discovered one of her favourite accessories during a visit to the Matfer factory \u2013 the orange juicer.
Matfer Bourgeat and B\u00e9atriz Gonzalez have built up a relationship of trust over several years.<\/p>

Discover the Potato Gnocchi recipe by Chef B\u00e9atriz Gonzalez<\/a><\/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":"

Meeting with this Mexican cheffe which makes sparks \u2026<\/p>\n","protected":false},"author":4,"featured_media":2154,"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-2620","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chef-interview","category-chefs-spotlight"],"acf":[],"yoast_head":"\nChef Beatriz Gonzalez is turning up the heat! - Matfer Bourgeat<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matferbourgeat.com\/en\/2018\/03\/15\/chef-beatriz-gonzalez-is-turning-up-the-heat\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Beatriz Gonzalez is turning up the heat! 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