DINE
AN INTERVIEW WITH...
PA O LO G R I F FA
C
ourmayeur Mont Blanc is situated on the Italian side of Mont Blanc (the sunnier side!) and is a traditional yet sophisticated resort full of history and charm and surrounded by spectacular scenery. The centre of the village is car-free offering superb shopping, world-class restaurants and bars, a fantastic choice of accommodation for all budgets and a fabulous après-ski scene. Discover Italy at its peak in Courmayeur Mont Blanc: a unique combination of fine food, culture, adventurous sporting activities, sophisticated relaxation and prime shopping in an incomparable Mont Blanc setting.
Renowned and leading chef throughout Courmayeur Mont Blanc resort, Paolo Griffa, spent his time during lockdown baking delicious cakes and delivering them to the retirement homes in nearby towns including La Thuile and Pre-Saint Didier. The chef, who takes part in regular celebrity gourmet events at the resort, was recently awarded a Michelin Star and wanted to make sure that the most vulnerable members of the Courmayeur community had something to cheer them up during quarantine. We interviewed Paolo on his inspiration, art and must have ingredients.
When was your earliest realization that the culinary industry would be the route you were going to pursue? I have always known that I would be a pastry chef, baking has always been my passion, and I love sweet things. We have previously spoken to chefs who have said that early experiences of home and family cooking played a crucial part in their love for cuisine. What are the dishes you remember fondly? The experience of cooking from home played a fundamental role in my love for cooking. Watching and learning from my mother and grandmother as they cooked for relatives and friends really developed my passion - and I love a dinner party! You are known as one of the most promising young chefs in the culinary heart of the world, Italy. How do you cope with the pressures of creating and providing award-winning dishes? I keep working hard day after day, and I always try to improve myself because I think I still have a long way to go. Everyone should strive to stretch themselves further and learn something new each day. That is a motto I constantly tell myself, keep learning from others and continue inspiring others too. >>
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