France does decadence best. Fact. And if there’s anyone who knows this, it’s French Martini’s Head Chef Sara Calais. Without further ado, we present you 5 minutes with Sara Calais.
My favourite ingredient would have to be garlic. Flavourful and intense, it reveals a hidden sweetness when roasted that I really enjoy. I use it in most of my dishes a home!
I love seafood! Back in London, I used to make a spelt risotto with lobster bisque, saffron, steamed clams, razor clams and mussels. Bright, light and fresh!
I COULDN’T LIVE WITHOUT
Sea salt – I use it in everything!
I don’t have one in particular. I’ve always followed French chefs as they all have something different to teach. Whether it’s Ducasse, Robuchon, Passard or Savoy, it’s always a pleasure to dine in their restaurant.
IF YOU WERE A FOOD
I would definitely be cheese! I love it – stinky or not, I eat it for breakfast, lunch and dinner!