Bordeaux beauty

Few vinous destinations can compete with the stature, mystique and romantic allure of this port city in southwestern France and yet, beyond its sun-kissed vineyards lies a wonderland of so much more. My initiation to this land of plenty began in 2005 at Château Cordeillan Bages, a two Michelin-starred restaurant where I was employed as chef Thierry Marx’s personal cook and soon rose to join the regimental ranks of the kitchen as chef de partie.

In the kitchen however, is where the power of food transcends all language barriers. My day always started by breathing in the aromas of caramelised butter from Marx’s amazing caneles. This is the man who was inspired by Parisan baker Bernard Ganachaud—one of the pioneers of the artisanal bread revival in France during the late 70s—to take his first steps as a professional chef. I found the deliciously crisp exteriors and soft custardy centres of Marx’s take on the Bordeaux speciality to be the truest expression of his culinary skill.

Two years later, it was off to Relais Margaux hotel where I was promoted to premiere chef de partie within a year of my tenure. My inventory management duties as garde manger were where I got a lesson in Bordeaux’s rich culinary bounty.