Chefs’ interviews: Andy Nolan
Andy Nolan is head chef at Les Deux Salons, a French restaurant, bistro and café located off Trafalgar Square in central London
How did you become interested in French food?
My training as an apprentice was all based on French recipes and techniques and as an eager commis I went in search of the best restaurant in Dublin at the time. Restaurant Patrick Guillbaud was a 1* Michelin and the best kitchen so I did a one-week internship there and absolutely loved it.
What’s your favorite French dish?
Coq au vin. It reminds me of my mother’s cooking.
What’s your favorite French cooking technique?
Braising, as it’s super versatile and can be used for anything.
Which French chef do you admire most?
Michel Bras, Raymond Blanc and the Roux Brothers for their individual approaches and impacts that have carried on for generations.