{"id":16899429,"date":"2026-03-06T11:26:42","date_gmt":"2026-03-06T10:26:42","guid":{"rendered":"https:\/\/escales.ponant.com\/?p=16899429"},"modified":"2026-03-06T11:26:54","modified_gmt":"2026-03-06T10:26:54","slug":"meeting-jean-philippe-blondet","status":"publish","type":"post","link":"https:\/\/escales.ponant.com\/en\/meeting-jean-philippe-blondet\/","title":{"rendered":"3 questions for chef Jean-Philippe Blondet"},"content":{"rendered":"

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Nature as a guide<\/strong><\/h2>\n

\u00a0<\/p>\n

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Executive chef<\/strong> at the three-star Alain Ducasse at The Dorchester <\/strong>restaurant in London for nearly ten years, Jean-Philippe Blondet, guest on a gastronomic cruise<\/a><\/u> to Iceland with PONANT EXPLORATIONS<\/strong>, talks to Escales<\/em> about his instinctive cuisine, inspired by nature.<\/p>\n

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You have worked in the south of France, Asia and then London: which destination made the biggest impression on you?<\/h2>\n

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Japan<\/a><\/u>. When it comes to cooking, I love their culture of precision.<\/strong> For example, I often use a Japanese mortar<\/strong>, which is grooved so that the leaves you crush release all their aromas<\/strong>. And it\u2019s beautiful too. When you see a Japanese person take a fillet of fish and lift it delicately, there is immense respect<\/strong> between the product and the human being. Watching this is very moving<\/strong>. This Japanese philosophy <\/strong>inspires me.<\/p>\n

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We must let nature express itself in what it gives us.<\/em><\/p>\n

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Jean-Philippe Blondet<\/p>\n

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Then, my inspiration also comes from the hills of Nice<\/strong>, on the French Riviera.<\/strong> These are my roots, my memories, like going to pick olives<\/strong>, going to the vegetable gardens<\/strong>, and so much more. A carrot that comes out of the ground, if it\u2019s shaped like a V, a heart, or a square, you have to leave it like that, that\u2019s how it was born. I\u2019m not at all the kind of chef who likes six-sided tourn\u00e9e potatoes, no, you have to let nature express itself<\/strong> in what it gives us.<\/p>\n

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Plate of scallops at the Alain Ducasse at The Dorchester restaurant in London<\/span><\/span><\/em><\/p>\n

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What creative process guides you in developing your dishes?<\/h2>\n

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I always start with the garnish<\/strong>. With good meat, good fish, good protein, whether wild or farmed according to best practices, I cook it well<\/strong> and bring my technical skills to bear, but I haven\u2019t done anything yet. On the other hand, bringing out the texture of a vegetable<\/strong> is something that makes an impression. Whether it\u2019s a carrot, beetroot, green bean, cauliflower or Jerusalem artichoke, when I hold it in my hand, a connection is made and it inspires me to develop the recipe.<\/p>\n

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I love improvisation, the feeling of the moment. That\u2019s what cooking is all about.<\/em><\/p>\n

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Jean-Philippe Blondet<\/p>\n

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When I cook, I don\u2019t think<\/strong>, not at all. Many chefs sit down with a piece of paper and a pen and sketch their dish, but I\u2019m unable to do that. I don\u2019t have a recipe. What\u2019s important for me is to be connected with the food <\/strong>and the moment in order to be able to create something.<\/p>\n

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Chef Jean-Philippe Blondet and his team at the Alain Ducasse at The Dorchester restaurant in London\u00a0<\/span><\/span>\u00a0<\/span><\/em><\/p>\n

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You\u2019ve been working with Alain Ducasse for over twenty years. What does he bring to your approach to gastronomy?<\/h2>\n

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Respect, high standards, passing on knowledge, a responsible approach<\/strong> to cooking and naturalness<\/strong>, even though his vision is even more advanced than mine. Perhaps also a little wisdom<\/strong>, because he is calm, he has experienced a lot and he passes on a lot of knowledge.<\/strong> He travels 300 days a year, and we draw on all that. Lastly, beyond his role as a chef, everything he manages to achieve inspires me greatly. He has built a huge empire, and he has surrounded himself with the right people. Over the next five years, I will be in the business creation phase. So I observe<\/strong> him and I learn a lot<\/strong> from all of this.<\/p>\n

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\u00a0<\/p>\n

Photo credits: Food Story Media Ltd<\/p>\n

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Explore the world with PONANT<\/p>\n

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Savour the finest culinary creations on a gourmet cruise<\/p>\n

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Nature as a guide <\/p>\n","protected":false},"author":24,"featured_media":16899603,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_sitemap_exclude":false,"_sitemap_priority":"","_sitemap_frequency":"","footnotes":""},"categories":[22],"tags":[],"thematique":[1415,1429],"class_list":["post-16899429","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-encounter","thematique-artists-and-guests","thematique-culinary-delights"],"acf":[],"yoast_head":"\nMeet Jean-Philippe Blondet: Chef Inspired by Nature | PONANT Magazine<\/title>\n<meta name=\"description\" content=\"Meet Jean-Philippe Blondet, executive chef of the Alain Ducasse at The Dorchester restaurant in London: his inspirations, his instinctive cuisine and his relationship with nature.\" \/>\n<meta name=\"robots\" content=\"index, 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