A SPANISH FLAIR
“This was inspired by a classic Spanish dish given a dash of Mexican street flavours with corn, intensified with a very Asian umami black garlic paste.”
Chef Remy Lefebvre was born in Nantes, which used to belong to the historic province of Brittany. His childhood was steeped in multicultural influences, having grown up in the Ivory Coast in West Africa, with summer holidays in France and Spain, and sojourns in England to study English. His palate, although accustomed to the French food prepared in the family kitchen, was titillated by the influences of his environment.
“I have never identified myself as being a French chef, but
