Chef tips: Interview with Fabien Pairon – Meilleur Ouvrier de France (MOF) in catering

Fabien Pairon is passionate about his job and French Gastronomy. In 2011, he is awarded Meilleur Ouvrier de France (MOF) for catering butchers – the highest level of recognition in catering – by a committee of pears.

Fabien Pairon portrait

After successfully running a company in Yonne, Burgundy, for four years, he joins the prestigious Ecole hôtelière de Lausanne in  2012 willing to share his experience and passion with students in hospitality.

He recently organized the first Pascal Bompay trophy in Sens for professional caterers and amateurs. Always in search of excellence.

Be Miam: The MOF contest, how is it ? What makes the difference?

Fabien Pairon: The contest happens every four years. It is prestigious and requires hours of preparation, a high level of commitments and self-discipline before and after being awarded MOF. What makes the difference is taste and originality but mainly taste. To know how using the salt is key between table salt, sea salt, pickling, iodized, fleur de sel… Salt preserves and enhances taste of foods.

B M: How to choose meat?

F P: Choosing the right product is critical. Just having a look is usually enough to get an idea of the product quality. For example, the best kind of pork is fresh and fat is white. The flesh is dry and not stained with blood.

B M: Do you have an address for a good butcher in Paris?

F P: Gilles Verot!

Gilles Verot has two shops in Paris, two in New York and one in London. More info below.

B M : What are your tips for a successful party food appetizer?

F P: Always eat fresh and seasonal food. Food arrangement and vegetables preparation also matter.

B M: Any recipes ideas ?

F P: A parmesan biscuits with a homemade mayonnaise seasoned with herbs, a slice of carrot, a slice of cauliflower and a 1/4 cherry tomato. Then, a quenelle of finely chopped tartar with pepper added at the last-minute on crusty bread. I also like Japanese-inspired recipes. For example use broth (bouillon). A cube of foie-gras and a fine slice of truffle in a cup where you add a poultry or beef broth would be perfect.

Gilles Verot shops
  • Paris
Paris 6th
3 rue Notre des Champs
Paris 75006
Paris 15th
7 rue Lecourbe
Paris 75015

Open from Tuesday to Saturday from 8.30 am to 8.00 pm

  • New York
New York Broadway Bar Boulud
1900 Brodway
NYC 10023
New York Bowery DBGB
299 Bowery
NYC 10003
  • London
Bar Boulud, London
Mandarin Oriental Hyde Park
66 Knightsbridge, London

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