Interview with Chez Patrick

“My dream and mission is to make good thing!“ - Chez Patrick.

     

Meeting new friends with passion and high energy level is always a pleasurable and refreshing experience.  My interview with Chez Patrick last Saturday should be one of those.

After I have posted my article about the restaurants of Chez Patrick in Hong Kong, the article received good responses and many readers like that post very much.  I then have told Patrick about this and he has kindly replied my mail.  I then suggested an interview with him in one of his lovely restaurants and he just simply accepted my proposal.

I met with Patrick last Saturday in his Peel Street shop.  For I would like to mention a bit more about Peel Street.  Peel Street is a small street located in the finance and business centre of Hong Kong, the Central District.  But the Peel Street is one of the old streets in the Central District, near the SoHo Area (famous for numerous gorgeous restaurants).  There are many local “old” Hong Kong shops along the Peel Street.  The combination of Patrick’s fine French restaurant in this small and old Hong Kong street is very extra-ordinary and makes his restaurant outstand in the vicinity.

 

 

Our interview took place in last Satruday’s afternoon, where Patrick’s restaurant was quite full.  I dated my friends to have lunch there and then Patrick came over to our table to have some chats with us.

Chatting with Patrick was inspiring.  He shared his passions towards Hong Kong, his home land Lyon, his restaurants, his family and his believes with us most spontaneously.

Patrick’s dreams and believes

His dream is to make a restaurant, which is relax, homely and comfortable, not a place for showing off, for his clients.  Of course, making very good food for the enjoyment of his clients is his most important believe. 

He also reminded us that good food should be something like an art and music, the taste and smell and the experiences are all conected to our emotions and memories.

Patrick’s root and the effects on his career

His wish to become a good chef takes its root back in his family in Lyon.  For his mother and his grandmother both make very good food, he enjoys cooking since he was small.  In his family, dinner is an important function for family members to gather and share.  The cooking style of his home land places emphasis on the real favour of the ingredients.  He even keeps some recipes from his grand mother.  It is this tradition of his family and the authenticity of his cooking style,  that forms the building stone of his career as a chef and his restaurants.

Patrick’s keywords

“To make good food and good things” should be the key words of Patrick.  For him, the real value of life is to creat good things and good food. 

He emphasised to me that: “if you want to make good thing, you should get as close to the origin as possible.”  His respect to his root and tradition is very admirable. Family links and supports are very important to him. 

Last but not least, “to do the work you like!”  For Patrick, his restaurant and his good food are actually his life!

     

 

 

Chez Patrick Peel Street
G/F., 26 Peel Street Central
Hong Kong
Tel) 2541 1401

Chez Patrick Sun Street
G/F., 8-9 Sun Street Wanchai
Hong Kong
Tel) 2527 1408

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• Enoteca on Elgrin - good wine, good food, good time
• Chez Patrick: a night in Paris
• TOTT: a sparkling afternoon
• my beloved southern france cuisine

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