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. www.lecordonbleu.edu
Meet Erwan Poudoulec, Technical Director at Le Cordon Bleu, Madrid
Brittany born Erwan Poudoulec obtained the certificates C.A.P in Cuisine and B.E.P in Hospitality in 1997 and traveled through the different regions of France to gain professional experience. He arrived in Spain in 2005 where he worked as sous-chef at the 5-star Hyatt Regency La Manga Club, then moved up to chef in 2007 at the exclusive Royal Island resort in the Bahamas, where he led the team and was responsible for the composition and execution of the menus.
In 2009 he became the chief executive at the Relais & Châteaux’s Montpelier Plantation & Beach Hotel on the island of Nevis, then decided to return to Spain in 2012 to become a chef cooking instructor at Le Cordon Bleu Madrid. Soon after, he assumed the role of Technical Director for the school.
What is your favorite dish that you learned to make at Le Cordon Bleu?
Cordon Bleu offers classic French cooking instruction as its base and foundation. Without hesitation my favorite would be the “Lièvre à la Royale” or Hare à la Royale, for a few reasons: from my perspective, it’s the essence of Le Cordon Bleu – a technical dish that requires all the basic instruction and understanding that we teach here, from the marinade and the stock to the thickening of the sauce plus deboning and stuffing it and the proper cooking technique. It’s an extremely versatile dish that offers a lot of possibilities in its different versions and is so representative of French cooking, its legacy and history.
What ingredient can you find in Madrid that you can’t find anywhere else?
Without any doubt, that would have to be Iberico Ham, an excellent product that Spain absolutely masters. The technique of cutting it is very important for properly enjoying it.
What city or country would you choose right now for a great culinary experience?
At the moment, my choice would probably be Denmark. It seems there is a lot happening there which is curious because it’s a country that never had a strong food identity. But seeing how the locals are reacting and taking interest is really interesting, I think.
What is your favorite international food?
In general, I love spicy food, especially curries; spices are an important part of my home cooking style and I’m always curious to discover more.
Where in Madrid can someone find a dish or dining experience similar to what was taught at Le Cordon Bleu?
There are no classic French restaurants in Madrid “per se “ but we do find a lot of French influences and the bases are often similar. Spain has quite a strong food identity and is proud of it. Our students are finding themselves very comfortable working in those kitchens even though it’s not “French” cooking. This is because we focus first on the importance of the techniques and not the recipe itself. Once you understand and master the techniques, you have tremendous freedom to personalize your cooking style with different elaborations.
What is your go-to restaurant when you’re not working?
A tapas bar, of course! And Spain has so many. I don’t have a favorite really and I prefer to try one and then another because the casual feeling of that is great. Plus, it’s a great way to have a snack, a drink and a nice chat in a friendly environment.
What is your favorite dish that you like to prepare?
Pasta is one of my favorites to cook and my daughters love it. It’s versatile and enjoyable to make at home from spaghetti to ravioli to agnolotti etc. We make everything by hand which is a nice way to have wonderful family moments together from start to finish. I love spaghetti with a nice bacon and clams mix in a white wine sauce!
Are there any secret things you love to do in Madrid?
Madrid has great mountains and wooded areas where I love getting lost for hours at a time. The fauna and wildlife are very rich and absolutely fantastic, from eagles to wild goats and more. You never tire of it as the surroundings are so relaxing and inspiring to see especially in the different seasons.