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.

See Andy’s special Goût de France/Good France menu, which he will be cooking at Les Deux Salons on Monday 21 March, here.

Published on 05/07/2016

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