Traveling for food is a new passion point with global travelers on the move. In a hats off gesture to the kings and queens of cuisine around the world, who inspire us to eat with adventure no matter where we are, TravelSquire brings you CHEF TALK, sponsored by Le Cordon Bleu.
Meet ERAN TIBI, founder and chef at Bala Baya, London:
Tel Aviv born Chef Eran Tibi is the epitome of modern Israeli cooking. Trained at Le Cordon Bleu, he began his career in the UK at Ottolenghi where he enriched his knowledge of Middle Eastern cuisine. His new canvas Bala Baya raises that cuisine to a culinary experience yet to be tasted in London. Inspired by the raw creativity and fast-paced atmosphere of Tel Aviv’s hip all-day eateries, Eran’s progressive cooking has found its home in Southwark’s Union Street Arches. Bala Baya ‘s Instagram: @bala_baya
Q: What is your favorite dish that you learned to make at Le Cordon Bleu?
A: I learned so much at Le Cordon Bleu that it took me a little time to decide! So many techniques opened doors to new dishes, but my favourite will always be the Bouillabaisse. It reminds me of the flavours from home, heavy with North African influences from those who migrated to the south of France where this dish was created. Bold amounts of warming turmeric and cumin, rich fish stock and the freshest catch of the day served with saffron aioli and croutons was my ultimate comfort food.
Oddly enough, these flavours aren’t typically associated with French cooking, but it’s so deeply rooted in the culture that most people think of Bouillabaisse as a classic French dish.
Q: Did you have a memorable culinary experience in London where you studied that you can share?
A: Yes, so many! While the food scene wasn’t as exciting as it is now, it was booming with new cuisines and Londoners were becoming more adventurous with their palettes. I was fortunate to start working at Ottolenghi while still studying so my entire day consisted of cooking. It was from working there that my eyes opened to the possibility of endless combinations. Working in a professional kitchen pushed me to put my knowledge into practice and that was truly invaluable.
Q: Where in London can someone find a dish or dining experience similar to what was taught at Le Cordon Bleu?
A: Le Cordon Bleu teaches the most skilled courses, so you can find similar dining experiences in any Michelin starred restaurant in London. My personal favourite is L’Atelier de Joel Robuchon in Covent Garden, stunning food in every regard. It’s the most elite of them all and is a mind-blowing experience if you can get a table. His Minestrone is to die for, so simple yet brilliant, I still remember it to this day.
Q: What country or city would you choose right now for a great culinary experience?
A: This might seem biased, but Tel Aviv. In all honesty, it’s trending now with a high concentration of cutting edge cooking taking place in beautiful and unique spaces. The clash of cultures, the breezy desert climate, the atmosphere and environment combine to make it a great foodie destination.
Other places would be Barcelona and Istanbul, timeless places to go for fantastic culinary pilgrimages. The Spanish city has always led the Michelin board and Istanbul is the gateway from Asia to Europe, so it holds endless inspiration.
Q: What is your favorite international food?
A: That is a hard question. If I had to pick, I would say Korean and Japanese. Here we use spices and fermentation techniques in similar ways, but the results are quite different, and it’s interesting to play around with them in Middle Eastern food. They fuse very well together and often the outcome is delicious.
Bala Baya
Arch 25
Old Union Yard Arches
229 Union Street
London
SE1 0LR
Website: http://balabaya.co.uk
Contact: 020 80017015
