Whats the most versatile spice?
I’m fond of the Sarawak pepper from Malaysia. It’s a round peppercorn, not a long peppercorn. I use it in everything. What’s the most underused spice? Black cardamom. What items should be in every pantry? Good olive oil, good fleur de sel and great butter (Devonshire, double cream and salted). What’s your favorite knife? Masamoto knife. What’s your favorite pan? Mauviel. What’s your favorite place to buy equipment? JB Prince [jbprince.com]. What do you like to buy online? Manni Olive oil from the Internet. What’s the kitchen appliance you wish for most? I would like a cryogenic freezer for freezing the cooks when they misbehave. If you could design one piece of serving equipment, what would it be? A piece of marble that you could cook on, like teppanyakiÐbut it would be cold to the touch. You’d heat the marble to cook hot food on it but it would feel completely cold. What’s the best restaurant dish you ate in 2005? I’d have to say it was at Pierre Gagnaire in Paris. I had a dish of oys
