Captain cook

Chef Anthony Sousa Tam of renowned restaurants such as Nobu and Hakassan has just created the summer menu for Au Gros Sel, the seaside restaurant at the Riviera. Jade George caught up with him for a casual interview only hours before his plane’s takeoff.

What’s your favourite music to cook to?
Tosca [Laughs]. It’s chilled out and a bit funky. The kitchen is a very intense world. It gets very stressful sometimes and you need music that relaxes you and puts you in a good mood.

A utensil you’re never seen without?
A knife. My knife is my hand. This is your sixth visit to Lebanon.

Have you developed a liking for any restaurants in particular?
The one in Gemmayzeh with the owner that screams ‘Welcome!’ every time you step in his shop. Le Chef? Their food is very unfussy, and the guy is friendly. It makes you feel at home.

Your all-time favourite restaurant?
Mugaritz is one of my favourite, favourite restaurants in the world! It’s based in St Sebastian, up in a mountain. They grow everything there and the chef is great. You can say he’s a Spanish celebrity chef. He’s been voted one of London’s ‘Restaurant’ magazine’s top chefs for the last three years now. Their menu is seasonal, which I like.

Any ingredient you’ve been favouring lately?
Wait, I’ll let you try it. It’s called the Szechuan button [a flowering herb]. You see how it numbs your tongue? But in a nice way! I use it with beef, fish… It goes perfectly with fish. Because fish is very ‘fishy’, you know? They grow this in Holland. A company called Koppert Cress produces it. And surprisingly enough, you can find this in Lebanon at TSC Signature.