Interview with Virginie Basselot: in the Negresco kitchens

“Meilleur Ouvrier de France”, “Chef of the Year 2018”, Michelin star chef… Virgine Basselot, Executive Chef of the Chantecler, with one star in the Michelin Guide, and the contemporary brasserie La Rotonde du Negresco, is one of these rare women to have carved out her place in Cuisine.

You are originally from Normandy, but it was in Paris that you really cut your teeth…

“I started my career in Deauville, in the “Le Kraal” restaurant, then at “Ciro’s”, after obtaining a BEP and a BP [French vocational diplomas] in cuisine. But I quickly made the decision to set up in Paris in 1998. After spending time at famous establishments such as the gastronomic restaurant at Hotel Crillon, the Grand Véfour and Le Bristol, I joined the château-hotel Saint-James in 2012. It was there that I earned my first star in the Michelin Guide. And it was also at this time that I was awarded the “Meilleur Ouvrier de France” in 2015. I then left for “La Réserve” in Geneva in 2016. And for three years, I’ve laid down my hat at the Negresco.”

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What are your signature dishes?

“At the Chantecler, I offered three signature dishes:
➥ Starter: sea bass and oyster tartare with lemon cream and sologne caviar,
➥ Main course: Pearlized cod with fondant artichokes poivrade, tapioca, and lemon balm butter, and roast wild bass from Steve with Perigord truffle, foie gras and mashed Ratte potatoes with a port jus.

At the Rotonde, at the moment, we are offering
➥ Starters: carpaccio of fish, depending on Steve’s catch, with green beans, cherries and almonds,
➥ Main course: Terre de Toine poultry with lemon and smoked paprika, celery and grilled sucrine lettuce; and Bite-sized spiced octopus, tajine of vegetables and Bulghur with pistachio and ravioli with truffle-infused artichokes, and a rocket emulsion.

What are your gourmet spots and establishments?

The Roy Le Capitole bakery offers speciality croissants with lavender and chocolate that are simply divine. Negresco customers have the privilege of being able to taste the chocolate ones for breakfast.”

“I’m also used to getting my supplies for the restaurants from the Nery’s au Carré d’Or cheesemongers, their “Cristal de chèvre” is particularly tasty and the Masserleria butchers in Rue de France, which also sells excellent products, such as porchetta or Noir de Bigorre pig.”

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Interview with Virginie Basselot