In Gilbert Gatore's kitchen
We visited Gilbert just before a short summer break. We met this food enthusiast, founder of Le Poulet du Dimanche, passionate about brands and entrepreneurship, and, of course, an entrepreneur himself!
Can you tell us a few words about yourself?
My name is Gilbert Gatore. I'm a happy father, an amateur cook, and an expert in corporate and executive communications with my company, RockSolid.
When do you cook?
I cook every day, at least for dinner. On Sundays, if I can't attend church, I like to gather family and friends around a chicken dish. The magic of chicken is that it brings back childhood memories for adults, children love it, and you can cook it in a thousand ways. Some of these recipes are on @lepouletdudimanche my Instagram account dedicated to chicken!
How did you learn to cook and what inspires you?
Both my parents are big foodies. With them, meals have always been a time of sharing and passion. It's also an important moment where everyone has a role to play. Between washing dishes and setting the table, I quickly preferred meal preparation.
What is your favorite recipe or the dish you make most often?
As already mentioned, I developed a little homemade recipe around chicken. My recipe for poultry ballottine with seeds is one of my proudest achievements. For the curious, find it here: the PDD recipe
What's your favorite utensil? And why?
Definitely the skimmer. Because: no skimmer, no broth, and no broth, no cooking.
And what's your magic ingredient or what do you always have in your fridge?
Coriander seeds. Without a doubt, one of the flavors that best enhances poultry meat. With garlic, bell pepper, smoked paprika, and roasted zucchini seeds, for example, it's delicious.
Who are your favorite producers, suppliers, or even food stores?
It's super difficult because there are so many, but let me give you a quick shortlist:
"Terroirs d’avenir » when I'm in Paris: to cook superb seasonal products from small-scale farming and sustainable fishing.
« 21 Paysans » when I'm in Nice: only organic and local fruits and vegetables. And the region has something for everyone.
" Les Vendanges d’Antoine " and "La part des anges" for wine
" La Esquinita " for Mexican products because I absolutely love the country and its cuisine.
You have carte blanche: share with us a song that makes you want to get behind the stove?
"Du bread and butter” by Claude François!
Which recipe do you dream of making or knowing how to make one day?
It's not just one, but all of Alain Passard's recipes. Those involving vegetables are extraordinary in their simplicity and delicacy. It's a simple, generous, and vegetable-centric cuisine that really resonates with me.
What are your favorite Instagram food accounts? And who or what restaurant do you particularly like to dine at?
I follow chefs of very different styles (Alain Passard, Céline Pham, Alexandre Marchon), places, and food collectives.
For restaurants in Paris: Le Dauphin and Faby are places that I really like for the evening and that I highly recommend to those who don't know yet. For everything else there is Le Café Compagnon.
Any final words?
For me, on Instagram, as in life, food is never far from art, and vice versa. I invite all those who share this sensitivity to discover my friends on the art side:
I assure you, they also have a good appetite :)
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