Paolo Griffa, Courmayeur Mont Blanc

AN INTERVIEW WITH...

PAOLO GRIFFA

Courmayeur 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. >>

On the other hand, I try not to be too hard on myself, which is important when working in a high pressured environment.

You studied at the Giovanni Giolitti Hotel Institute in Turin. Have you kept in touch with your contemporaries, and who inspired you during your studies?

I didn’t know many people in the industry until I travelled, and I learned from so many people. My professor Alessandro Ricci is my inspiration, and he taught me to improve every day.

What has been the biggest highlight of your career so far?

First, the winning of the Italian selection of the San Pellegrino Young chef award and second, receiving my first Michelin star.

The importance of locally sourced ingredients has played a key part in the dining experience. How do you search out the latest ingredients throughout the seasons?

I come from Piedmontese originally, so I slowly had to discover all the products and producers of the Aosta Valley. Every day we look for and learn about new places to collect herbs and products from the natural environment, which is the best way to deliver delicious cuisine to our customers.

Talk to us through your typical day?

Three times a week, we collect herbs and natural products from the local valleys, which we tend to do first thing in the morning. In the afternoon’s we finish prepping our cuisine and then relax before the evening service.

When you are not cooking up sensations in the kitchen, how do you unwind, and what is your go-to comfort dish?

I relax by reading and listening to music, and I also indulge in chocolate or something sweet!

What advice do you give to anyone looking to embark on a career as a chef, and what is the biggest misconception people have about the profession?

Be curious and never stop studying and wanting to learn. The biggest misunderstanding is that dinner in a Michelin Star restaurant is expensive, but it’s important to remember that behind every dish, there is much experience and knowledge which has been gained over time, along with study and research. People only see the tip of the finished product, but there is so much more behind the meal on the plate.

And now to finish with some rapid fire questions: Favourite Ingredient? Favourite escape? Book without which you cannot live? Perfect holiday? Dinner companions? Favourite season?

Chocolate, Museums or restaurants, El bulli, Japan, My girlfriend, Autumn

PATAKA

BRINGING ‘INDIAN 2.0’ TO LONDON

Pataka was born mid-lockdown in February 2021, delivering restaurant quality authentic Indian food around central London from their ‘bright kitchen’ in Grosvenor Gardens. Now, with the gradual easing of restrictions Pataka is expanding their existing kitchen concept to offer alfresco dining for up to 20 diners, whilst the interior is renovated in time for a May 17th restaurant opening. Alongside this, the kitchen will cater to a new bar concept next door where Pataka will be the food partner, serving a modern finger food menu.

The brainchild of Arjun Baljee, Pataka was founded by a group of deeply passionate restaurateurs and hoteliers, who have built and operated award winning hotels and restaurants around the world. Amongst them, they have a Michelin star, a restaurant in Conde Nast’s Top 100, TripAdvisor No.1’s and a few more.

Arjun comments, “We couldn’t be more grateful for the love and support we’ve received in our first few months since launching. As we evolve, the next step is to push the boundaries with an updated menu and a differentiated dining experience. We want to bring the magic of India’s varied cuisines in a smart, modern manner: we call it ‘Indian 2.0’. Think abstract decor and digital art providing a background for food and cocktails that will totally reimagine your experience of Indian cuisine.”

Alongside the Grosvenor Gardens restaurant, 3 further Pataka sites will open in Mayfair, Bermondsey and Bayswater from May 2021 onwards.

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THE ROOFTOP

THE WEST END’S NEWEST LATE-NIGHT AL FRESCO TERRACE

Looking for an al fresco hot spot to soak up the sunshine with friends this summer? Then you’re in luck, as Leicester Square’s newest open-air bar, The Rooftop, opened for drinking and dining in April.

Perched five stories above London’s glittering West End, The Rooftop is The

Hippodrome’s latest opening and is open until 2am, making it one of London’s few late-night al fresco destinations – need we say more?

Spread across three spacious floors, The Rooftop offers an open-air oasis in the heart of the West End - the perfect spot for socially distanced drinks and light bites with your five favourite friends. Open until 2am seven days a week, this is the place to nab a booking post lockdown and, what’s more, smokers are in luck with designated areas across all three floors. Retractable roofs and terrace heaters mean you’re covered whatever the weather this summer.

Make up for nights lost to lockdown with signature cocktails shaken and stirred – try the Double Trouble (Ketel One vodka, crème de cassis, orgeat syrup, blackberries, lime and mango) or a Lychee Tang (Bombay gin, peach liqueur, lychee, peach purée and lemon). The bar will also stock an extensive selection of draught and bottled beers and ciders, spirits and mixers and light, summery wines and champagnes hand chosen for al fresco evenings by Head of Wine, Salvo Russo.

Guests looking for food can order from the 24-hour menu – think USDA beef burgers and roast salmon fillet, as well as smaller plates such as USDA meatballs and prawn tempura with sweet chilli sauce.

With just 150 covers available, bookings are open for the fifth floor – which offers views over Soho – and are strongly recommended.

The Hippodrome Cranbourn Street, Leicester Square WC2H 7JH

hippodromecasino.com/restaurant-barslounges/

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