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Interview with Alain Passard What prompted you to introduce a musical dimension to your cooking? What is the relationship between music and gastronomy? Music and meals are both prepared - orchestrated really - according to the same basic rules. In fact, both need to be "composed" and harmonious, with high points as well as more mundane parts. Each flavour must be in balance, following on seamlessly from the previous flavour and paving the way for the next one. In much the same way as music, dishes need to be savoured fully and completely to be understood. Both music and fine cuisine leave fleeting sensory impressions, and are quintessentially ephemeral. When you are preparing food, do you have a precise idea of the perfect wine to accompany it? Does wine play an important role in your symphony of flavours? I always start out by thinking about what to cook and how to cook it, but this is just the prelude to the total tasting experience, which can only be complete with wine. So, I always have somewhat of an idea of the right wine to partner my culinary creations. On the other hand, sometimes a bottle of wine that has really surprised or touched me inspires me to see things the other way around, and the meal then revolves around the wine rather than the food... Pairing is fundamental: food and wine, solid and liquid, and, of course, the matching of complementary ingredients. What instrument or type of music does Chteau Palmer remind you of? Wagner springs immediately to mind. I find Chteau Palmer has the same greatness, nobility, and power. It is imposing, yet well-structured, and intensely moving. Both Wagner and Chteau Palmer remind me of a piano composition that goes from very soft to exceedingly loud, one in which a single instrument dominates all others to cover a broad range of emotions. I would make sure, however, that a few hunting horns were there to symbolise game. |