We went behind the scenes with Chef Dominique Ansel to learn more about Dominique Ansel Kitchen.
He gave us the dish on his made-to-order cafe and bakery in the West Village, what keeps him inspired, and more, as part of #CaviarChefsDish. Check out the full interview below.
Seems like NYC can’t get enough of your food. What do you love about serving folks in Manhattan?
Honestly, I love serving everyone food. It’s just a really intimate form of taking care of someone and making sure they are happy. Nothing makes me happier than to see people enjoy something we’ve cooked up. But it’s also great to be in a city where people are open minded and excited. It’s almost my 10th year anniversary in New York — I’ve loved every minute of it.
You’ve got some great company among NYC chefs pushing the limits on food in the borough. Who’s inspiring you?
There are a great many chefs, each with their own passion and focus. Anywhere from what Bill is doing up in Hometown BBQ to the team at Wildair to M. Wells in Queens — it’s about people discovering their style. Recently, I went to Lilia, Missy Robbins’ new place, and just fell in love with the genuine, no fuss, well-executed flavors.
It’s late and you just got home from a long day. What meal arrives at your door to make everything better?
A big bowl of pho is always a comfort when you’ve had a tough day.
2015 was a big year for you with opening Dominique Ansel Kitchen in the West Village, Dominique Ansel Bakery in Japan, and we’re excited to see that London is next in 2016. What inspired you to head to London?
I like to go to cities that can serve as an inspiration to us. The one thing that’s always attracted me to London is the eclectic mix of cultures. It is a city full of art, attitude, and talent. Not to mention a whole wealth of ingredients from Europe that we can’t wait to use.
What would be your last meal on Earth?
I get asked this question a lot. For me, just a glass a Champagne will do.