Q&A with Chef Martin Simolka The Restaurant

Find out a little more about our Rivages Chef Martin Simolka

When did you decide to become a chef?

At 19 years old. I have always loved gardening, working with vegetables and making small dishes at home, also cakes.

What is your signature dish?

Seriole ikejimi / Mojito melisse.

What is your favorite dish to prepare?

I like to prepare the calf sweetbreads.

What is your least favorite dish to prepare?

I don’t like to prepare the Caesar salad.

How do you describe your overall cooking philosophy?

I work in the eco responsibility, everything is used on a product, nothing is thrown away. I love working with seeds, grains and infused oils.

Name the three kitchen tools you can’t do without?

My team, Microplane (zester), my misono knife.

Talk to us about Rivages Menu?

The menu is focused on seeds, grains, infused oils, fish, vegetables and exceptional meats. We make sure that the customer will discover an unforgettable cuisine.

Perfect meal at Rivages?

Appetizer: Seriole ikjemi & Mojito Melisse.

Entrée: Calf sweetbreads with Malabar pepper & turnip.

Dessert: Mango & Tarragon.

Best thing about being a chef is…

Share your passion with your guests and your team.

What spring/summer ingredient are you most excited to cook with this year?

Zucchini flower, violin zucchini, tomatoes and tuna from St Jean de Luz.

Celebrity you would love to cook dinner for?

François Régis Gaudry and I would cook calf  sweetbreads

What’s one thing that’s always in your fridge?

Eggs.

Fried egg, omelet, or scrambled?

Scrambled.

Butter or olive oil?

Olive oil.

Best midnight snack?

The hot dog.

Favorite song to cook to?

It depends on what I’m cooking, rap, pop….