Flash-grilled: Cyril Lignac

12-May-2023 - Last updated on 12-May-2023 at 15:05 GMT

The acclaimed French chef behind Bar des Prés in London's Mayfair on his first industry job, what he'd be doing if he wasn't in kitchens, and his signature dish.

What was your first industry job?
It was an apprenticeship in a Michelin starred restaurant in Aveyron, south of France, with the Fafefaltier’s sisters.

If you weren’t in kitchens, what would you do?
I was a volunteer fireman when I was younger, so I would have naturally chosen this path if I hadn’t started a career in cooking.

What industry figure do you most admire, and why?
Alain Passard, chef of the three star L'Arpege in Paris.

What’s your pet hate in the kitchen?
Food waste.

What’s the best meal you’ve ever had in a restaurant?
Anything by Hélène Darroze at The Connaught.

À la carte or tasting menu?
À la carte.

MasterChef or Great British Menu?
MasterChef.

What’s the most overrated food?
Oysters.

Twitter or Instagram?
Instagram.

What’s your tipple of choice?
Rhône’s monovarietal wines.

What do you consider to be your signature dish?
Crunchy crab and avocado galette.