Executive chef Nicolas Boutin of Épure and Ami and Wood Ear in Hong Kong. He works in fine dining and bistro style, and prefers the latter. Photo: May Tse
Executive chef Nicolas Boutin of Épure and Ami and Wood Ear in Hong Kong. He works in fine dining and bistro style, and prefers the latter. Photo: May Tse
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Why a Michelin-star French chef prefers bistro cooking, and the secret to the croque-monsieur his team at Ami in Hong Kong serve

  • Nicolas Boutin went to Dublin to learn English, hotels to learn management and Boston to perfect the burger, and is head chef at Épure and Ami in Hong Kong
  • He talks about becoming a sous chef with Michel Troisgros at 24, working in paradise and his take on the classic croque-monsieur

Executive chef Nicolas Boutin of Épure and Ami and Wood Ear in Hong Kong. He works in fine dining and bistro style, and prefers the latter. Photo: May Tse
Executive chef Nicolas Boutin of Épure and Ami and Wood Ear in Hong Kong. He works in fine dining and bistro style, and prefers the latter. Photo: May Tse
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