lagniappe
Hans
Zahner
head chef , La cuisine , Le RoyaL Monceau , RaffLes PaRis
Paris native Hans Zahner ’ s culinary vocation has simple roots — his grandmother ’ s kitchen , where he learned early on a taste for good food and respect for seasonal ingredients . Today , however , 30-yearold Zahner ’ s professional experience has a number of unique and impressive highlights , including time working with Alain Ducasse at the Plaza Athénée and serving as sous chef de cuisine at the Four Seasons Hotel George V before taking up his current post at Le Royal Monceau ’ s Michelinstarred outlet La Cuisine .
What is something most people don ’ t know about you ? I love to eat food in my bed .
What would you like to have more time for ? I would love to play more sports . I love boxing and try to practice as much as possible .
What is a pet peeve of yours while working in the kitchen ? When the truffle grater is not put back where it should be . I just hate it when we ’ re only 98 % ready with our mise en place before service . We should always be 200 % ready !
What is on your nightstand ? Men ’ s Health magazine and a bag of candy — any kind of candy will do !
What is on your iPod now ? Mostly electronic music , like [ French DJ ] Bob Sinclair .
What was your most embarrassing moment on the job ? The day Alain Ducasse told me my lobster sauce was not as good as when I usually prepared it . I was terribly embarrassed because I didn ’ t know what to say and ashamed about my poor performance .
What celebrity would you most like to meet and why ? George Clooney . For me , he definitely represents virility and incarnates “ men .”
Why are you a hotel chef ? Working in the hospitality industry allows for new experiences every day . You cannot predict what will happen from one day to the next , or even in the next hour . A hotel is a place where you will never get bored .
If you weren ’ t a chef , what would you be ? A professional swimmer .
What is your favorite hotel other than your own ? The Four Seasons Beverly Hills . It is exactly what I expect when staying in the U . S . — the bedrooms are beautiful with walk-in showers and a huge bathtub , and its location is perfect because it is so close to Sunset Boulevard .
What was your most memorable meal ? Citrus-fruit sea bass at the Ritz Paris . I was 25 years old when Michel Roth invited me to have lunch at the Ritz , which was a unique moment and a great memory .
What you ’ d want for your last supper ? French crêpes with sugar — simple and tasty .
64 HOTELS March 2014 www . hotelsmag . com