In Pauline Séné's kitchen
At just 30 years old, Pauline Séné is a chef who counts. After a notable appearance on Top Chef, she took the helm of the Fripon restaurant on rue de Ménilmontant in Paris, and for the past few months has been designing the menu for this lovely restaurantArboré. We present our one-on-one with Pauline, a characterful chef who is as comfortable in her own skin as she is in her own food! A story that makes you hungry.
Hello Pauline, can you introduce yourself in a few words?
My name is Pauline Séné, I'm 30 years old, I'm a chef in Paris. I worked at Fripon and I currently design the menu for the Arboré restaurant at the Hôtel Royal Madeleine.
Can you tell us where your passion for cooking comes from?
I don't have a specific event in mind; I've always loved it. When I was little, I used to watch my grandmother and my mother a lot (very cliché, but true!). In middle school, I also cooked a lot at home; I was practically the only one doing that.
And my internship in a restaurant in ninth grade completely confirmed my belief that it was truly a career that appealed to me, and that I felt at home in a kitchen.
Tell us about your inspirations. What stimulates your creativity in the kitchen?
Everything inspires me: products, seasons, colors, smells, my current cravings, culinary memories that I want to recreate, but what I love most is creating by interacting with others, exchanging ideas, techniques... it allows you to step out of your comfort zone and try new things.
Everything inspires me: products, seasons, colors, smells, my current cravings, culinary memories that I want to recreate, but what I love most is creating by interacting with others, exchanging ideas, techniques... it allows you to step out of your comfort zone and try new things.
Do you have a little secret cooking tip to share with our community? ?
You shouldn't be afraid to try things, to make mistakes, to not necessarily follow the recipes, but rather to listen to your desires.
Are there any products you particularly love working with? A favorite season?
I love working with potatoes, leeks, tomatoes, and fish in general.
My favorite season is summer, for tomatoes, cucumbers, eggplant, figs... they're great products with magnificent colors and flavors.
Can you tell us about your upcoming projects or future ambitions?
Next, I'd like to start my own business. Nothing specific yet, just the desire... you have to give it time to do it well.
Right now, I'm enjoying lots of different experiences, which allow me to explore other facets of my profession.
As a professional chef, do you enjoy cooking as much when you're at home with your family?
I enjoy cooking for my family and friends. But to be honest, I also like being able to sit down at the table and enjoy a good meal that I didn't make.
Can you tell us about the importance of choosing the right utensils in your kitchen?
For me, having good equipment is one of the most important things. Having sharp knives, good pans, spatula, whisk... allows you to cook with peace of mind and do things well, to respect the products better, and everything is easier with good utensils.
Do you have any favorite places to share with us (restaurants, grocery stores, shops, etc.)?
I really like going to the grocery storeSuper frais and Antioche in the 20th arrondissement. I also really like the grocery store. from Benoit Castel rue Sorbier which is so ingenious in what it offers.
I always enjoy going to Terroir d’avenir, or Chen market (I have a passion for Asian products).
In restaurants recently I really enjoyed Le Petit Navire, Bang Bang belleville, Soces, Lolo la cave …
What is your fondest or most moving dining memory?
My most memorable memory is a lunch at Alexandre Mazzia's before it had 3 Michelin stars.
The three recipes created by Pauline and featured on the menu at the Arboré restaurant (Paris 8th arrondissement). Coming soon to our Instagram account and blog!
1. Leeks / Trout Roe / Grapefruit /
Buttermilk Vinaigrette / Chives / Hazelnuts
2. Veal Tartare / Smoked Herring / Parmesan /
Mustard / Pine Nuts
3. Pork Belly / Pointed Cabbage / BBQ Sauce / Cream
1. Leeks / Trout Roe / Grapefruit /
Buttermilk Vinaigrette / Chives / Hazelnuts
2. Veal Tartare / Smoked Herring / Parmesan /
Mustard / Pine Nuts
3. Pork Belly / Pointed Cabbage / BBQ Sauce / Cream
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