Interview with Gordon Ramsay
This past Friday, the world-renown chef, Gordon Ramsay, took the direction of the Gastronomic restaurant Le Pressoir d’Argent at the Grand Hôtel de Bordeaux. At only 48 years old, this will be his 31st restaurant worldwide. Forbes lists Ramsay as one of the world leaders on the culinary scene.
How do you feel about opening a restaurant in Bordeaux?
It is a lot of work, a lot of pressure – but I adore that. I learned a lot in France and a real sense of the refinement of the culinary arts.
You have restaurants in the USA, in Great Britain, in Italy—why Bordeaux?
It is a city that moves located in the country of gastronomy. We are one hour from Paris by plane, two from London and San Sébastian is just around the corner. Combining touches of San Sébastian with the flavors of Bordeaux – it’s explosive.
What do you propose to offer at “Le Pressoir d’Argent”?
I am going to work with regional products in order to propose a seasonal menu which highlights the region’s strengths. We will offer the highest quality products, along with some of the best wines in the world – it is the perfect match.
Do you hope to receive a Michelin star for Le Pressoir d’Argent?
Cooking is my life. The most important thing is the quality of the restaurant; the marriage between the dining room and the kitchen. The customers will decide on the success of the restaurant. I do hope to be awarded a Michelin star within two years. But, the more important challenge is to please my customers.
Will you be personally present in Bordeaux?
I have an extraordinary team here in Bordeaux. I do not yet know how frequently I will be here. But, for us the first six months it is essential. It is extremely important to begin well.
You arrive in Bordeaux after Philippe Etchebest and Joël Robuchon. Do you enjoy the competition?
I adore the competition. It is the same thing in New York or in London. But, I do have one handicap; I am Scottish!
Do you have a model in your career?
Mister Guy Savoy. He is a man whom I respect a lot; his attitude, his cooking. He is an incredible man. I was lucky enough to work with him when I was 22 years old. When I saw him again recently he had not changed.