Black magic, no less

Amarjot Kaur 

No matter what, you will always meet people who will throw about unsolicited advices about what to do, what not to do, how to do, and how not to do. Prepping up for Fête de la Gastronomie, an Indo-French dinner organised at The Taj in collaboration with Alliance Francaise, French chef Richard Toix tells us the story of his undaunted determination that translated his passion into profession, against all odds. 

So, make way for a clichéd beginning (we were brought up on a judicious dose of Bollywood). When Perpignan-born Richard decided to become a chef at the age of 10, his father rebuked him, ignored his passion for cooking, and pressured him to finish school. 

"But I was never good in studies," says the now Michelin-starred chef Richard, who takes the credit for being a self-made man, with pride. After all, he had braved a long fight for his aspirations. "I went to a cooking school and landed a job at a three-Michelin-starred French restaurant called Les frères Roux in London. Then, I worked in several French restaurants, only to come back to France," he says.

BYOB-Bake Your Own Bread 

Stuck in a rat-race? So was Richard.  

In 1992, this former rugby player took a year to pause and think. "I had harvested apples and pears in Val-de-Loire and tried wine trade, but after much contemplation, my wife and I opened a restaurant Le Champ de Foire in Lencloître (near Poitiers-Le Futuroscope) because it's the only place we both liked."

The couple succeeded in making a name and the Red Guide awarded them the Bib Gourmand award. After a 15-year leap, and a yearning for something bigger, Richard started looking for a new place. "I fell in love with charming Saint-Benoît and bought the Chalet de Venise in this village. Located five minutes away from downtown Poitiers and a quarter from Futuroscope. In May 2007, after completing a Herculean task of renovating the garden, I opened a boutique restaurant called Passions & Gourmandises," he shares.

The only problem he suffers now is lack of staff. "Oh! In France, people get paid even if they are unemployed. That has fostered a sub-culture of sorts back home. With no money-motivation, people don't want to work. Earlier, if you would walk in a restaurant for a job, the employer would stack your resume in a pile of other resumes. He would act pricey and say-we'll call you if we need your services. Now, even if you go without a resume, they're ready to hire you with arms wide open, on the very same day," he says.

The tasty connection 

Though Richard's thirst for good food and experiences has made him travel across the world, he is particularly amused by Thai cuisine. Though Indians love their long list of different curries, will Richard manage to surprise Indian taste buds? He says, "I think so. Have you heard of the black curry? I bet you haven't. It's my big surprise." Besides, he also has a series of vegetarian delights on the menu. 

On his way out he does some charity. He leaves us with the secret ingredient. Never mind, it's a joke only Kung Fu Panda fans will understand, others please note a few tips:

• Neither overcook, nor undercook.
• Balance the taste.
• Cook with love and passion.
• Seasonal food is the best food: so, if it's not in your garden, it shouldn't be on your plate. 
• Always taste the food before you lay it on the table.

Also, you may watch the French film Ratatouille which implies that anyone can cook. Bon appétit!

On till September 24 at 8pm in Sector 17's Taj Hotel.

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