Stranded indoors by a typhoon? 4 celebrity chefs tell us what they would cook in an emergency
Michelin-starred chefs Alain Ducasse, Pierre Gagnaire, Theo Randall and Uwe Opocensky reveal the ingredients always found in their pantries – and what dishes they would whip up when rained in for the day
When a typhoon, hurricane or bad weather keeps you house bound for a few days, what do you always have in your pantry or fridge that can be whipped up into a satisfying meal?
For me, it’s eggs, potatoes, onions and oil – so my go-to rainy day dish is a Spanish omelette.
Unoriginal? Well, we asked some of the world’s top chefs what ingredients they always have at home, and what they would make next time the elements leave them stranded at home.
Alain Ducasse
Ducasse is one of the world’s top fine dining chefs, with more than 30 restaurants around the world – including three-Michelin star Alain Ducasse at The Dorchester in London, Rech by Alain Ducasse at the InterContinental Hong Kong, and Alain Ducasse at Morpheus and Voyages by Alain Ducasse, both in Macau.
“I always have olive oil, cereals and vegetable stock,” says Ducasse. “I slowly simmer the cereals with the vegetable stock in a casserole. It’s a delicious meal in the ‘naturalness’ style. A home-made, very simplified version of some of the recipes I propose in my restaurants.”
I slowly simmer the cereals with the vegetable stock in a casserole. It’s a delicious meal in the ‘naturalness’ style
Pierre Gagnaire
