MEET THE CHEF: Anton Gasnier from Dusit D2 Nairobi

Anton Gasnier, executive chef DusitD2, Nairobi. PHOTO| COURTESY

What you need to know:

  • I have cooked for many dignitaries including Queen Elizabeth II, former France President Nicholas Sarkozy, the Emir of Qatar, former US President Bill Clinton, King Mswati of Swaziland, Archbishop Desmond Tutu, footballers Zinedine Zidane and Pele and many others.

Anton Gasnier, executive chef Dusit D2 Nairobi

 

How did you become a chef?

I attended Helene Boucher in Le Mans, France for four years then I worked up the ladder, going through all positions in the kitchen. I worked in a few Michelin-star establishments in France, such Le Manoir du Lys, Normandy Hotel and Le Goyen. I also

worked at the Ritz London and at Four Seasons Hotel London, Dublin, Beirut, Provence, Doha and Cairo.

What would you be doing if you were not a chef?

Maybe a fisherman, mountain guide, landscape artist... something to do with nature.

Who is your inspiration?

Alain Ducasse, the greatest chef in modern times.

Which dignitary would you like to cook for?

I have cooked for many dignitaries including Queen Elizabeth II, former France President Nicholas Sarkozy, the Emir of Qatar, former US President Bill Clinton, King Mswati of Swaziland, Archbishop Desmond Tutu, footballers Zinedine Zidane and Pele and

many others.

Which local dish do you enjoy eating most?

I love grilled meat so it has to be nyama choma.

What do you love to eat at home?

My wife’s yummy Spanish food.

What is the secret to perfect chicken?

Marinate it and don’t overcook it.

What do you dread most as a professional chef?

To have an empty or quiet restaurant.

Which are your favourite restaurants in the world?

Le Restaurant Le V in Paris and Hakkasan in London.

When should children be introduced to cooking?

By the age of two or three. Mixing dough with bare hands is always great fun. If the children see that you love cooking, they will also come to love it.

What is an unusual hobby you enjoy?

Rock fishing.

Which tips would you give our readers?

Buy and cook fresh food. Don’t overstock; do your shopping daily. You must cook what you fancy on each day. 

What should one do to be a successful professional chef?

Work hard, be passionate and never compromise on quality.

Which 5 ingredients are never missing from your kitchen?

Butter, extra virgin olive oil, sea salt, vegetables and fruits.

                                     

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Eating in

Roasted spring chicken with mechouia and fried chickpeas

Serves 4

Ingredients

2 spring chicken, 1 kg each

 

Brine

1 litre water

100 g salt

½ yellow lemon

1 small white onion, sliced

3 gloves garlic

2 bay leaves

1 tbsp white peppercorn

 

Mechouia

1 green pepper, seeded

1 red pepper, seeded

1 yellow pepper, seeded

1 eggplant, sliced

1 large red onion, peeled

2 little red chilli

2 tomatoes

1 garlic clove

2 tbsp extra-virgin olive oil

Salt

 

Fried chickpeas

50 g pre-boiled chickpeas

Salt

Red chilli powder

 

 

Method

- Bring all the brine ingredients to a boil then put aside and cool.

- Debone the chicken and marinate the breast, legs and thighs in the brine for two to three hours in the fridge. Remove from brine, pat dry and leave in fridge to rest for one hour.

- Cut the peppers, onions, eggplants and tomatoes into large chunks. Toss them in olive oil with garlic, red chilli and salt to create the mechouia. Toast the vegetables in a hot oven for 15-20 minutes until lightly charred, then leave to cool, chop coarsely and set aside.

- Season the chicken, drizzle olive oil on it then roast in oven (220 degrees centigrade) for approximately 20 minutes.

- Fry chickpeas then toss with salt and a pinch of red chilli powder.

- Serve the chicken with the mechouia and sprinkle with fried chickpeas.

-ANTON GASNIER