Humane Food Ambassador Focus: Manu Fillaudeau - Fillaudeaus Restaurant and Cafe Born and trained in Anjou, Loire Valley, I grew up on the family farm and decided to become a chef at 13. At the luxury Parisian theme brasserie restaurant Le Grand Cafe I was trained with great respect of the trade of cooking, with an emphasis on making everything from scratch using local produce. At 17 I left for Baden Wurtemberg, Germany, spending time in a Michelin star restaurant at the Hotel du Lac Neufchatel, Switzerland, then moving on to the Bocuse d’or winner at the former Carre des templier in the French Riviera, before moving on to London, where I worked at some prestigious places such as Gavroche. I moved to Australia in 2005, cooking in French restaurants in Cairns and Melbourne before discovering Perth where I met my wife, Jasmin. We opened Fillaudeau’s in 2012, and were awarded the Best European Restaurant by the Restaurant and Catering Association in 2013. I love to cook classic French technique. I believe in the importance of respecting a dish by cooking it the way it has been told from one generation to another, or from the old woman cooking a bouillabaisse in Marseilles, France. I love my food and wines and am a big supporter of local produce. It’s a pleasure to cook with locally grown vegetables, great southern lamb, local free range pork and amazing WA seafood such as Kalbarri crayfish, Shark Bay tiger prawns and Rottnest Island scallops. My greatest culinary inspirations are Auguste Escoffier, Joel Robuchon and Paul Bocuse. #SwanValley #HumaneFood RSPCA WA
Posted on: Mon, 27 Oct 2014 08:30:00 +0000
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