Pascal Barbot

Pascal Barbot

Chef, France


Spontaneity in Cuisine

“Why do we repeatedly put ourselves in danger in the kitchen of my restaurant?” is the question chef Pascal Barbot poses at the beginning of his talk from the third MAD Symposium, GUTS. At a time when it seems like most high-end restaurants put a premium on their kitchens’ ability to consistently execute dishes—some of which may have taken months to produce—Barbot strives to keep things spontaneous.

The chef of Paris’ three-Michelin-star L’Astrance describes how changing recipes on the fly and encouraging a spirit of risk-taking during service are essential to his happiness as a chef, and the success of his restaurant.

 

To stay up to date on everything MAD, follow us on Instagram and sign up for our newsletter below.



Related videos

Bringing Back Peace and Life to Mogadishu

Ahmed Jama

A chef who he left London in 2008 to return to his war-torn homeland and open a restaurant.

The Dream Haggis | Nordic Food Lab

Ben Reade, Nordic Food Lab

A performance of the traditional Scottish ritual during the third MAD Symposium on Guts.

Knowing Is Half the Battle

Chris Ying and Peter Freed

A new project hopes to help restaurants across the world eliminate their carbon footprint.

HELP US STAY MAD

Support

Feeling inspired by the global cooking community? MAD’s ambitious goals are made possible by the generosity of people like you. If you value what we do, please join us with a donation so we can keep driving change in the food world.

Subscribe

Newsletter

Marketing permission: I give my consent to MAD to be in touch with me via email using the information I have provided in this form for the purpose of news, events and updates.