The edible canvas of chef Yann Lejard
Paula Andriguetto, February 2017.
Above all, artists must not be only in art galleries or museums — they must be present in all possible activities. The artist must be the sponsor of thought in whatever endeavor people take on, at every level. Michelangelo Pistoletto, Art’s Responsibility.
At first glance, chef Yann Lejard's creations may seem a modern expressionism art piece, maybe resembling Jackson Pollock's drip phase. The presentation is so harmonic, eye-catching with such bold identity, you almost forget that is actually food, soon to be in someone's mouth. I bet you wonder how can this be only a food plate? Well, the truth is that it really isn't. It is actual art, edible art. Fascinating art. So of course my fist question interviewing chef Yann was: "Would you define yourself more as a chef or more as an artist?" - Can you guess his answer?
Yann was born in Paris in 1975, raised in Montpellier and graduated as a chef at the age 16. Since then, he has worked on one, two and three Michelin starred restaurants over Europe. In 2005, Chef Lejard was awarded with Finalist of the Taittinger Culinary Grand Prix Awards in Switzerland, and in 2008, he worked with Alain Ducasse at Plaza Athenée. Now, he is based in Bahrain at the Hotel Ritz Carlton Bahrain, as the Executive Chef for their fine dining establishment, Restaurant Plum.
If you don't have a trip planned to Bahrain, you can indulge yourself in this delicious interview and put your imagination to work on how the taste of art must be.
Above all, artists must not be only in art galleries or museums — they must be present in all possible activities. The artist must be the sponsor of thought in whatever endeavor people take on, at every level. Michelangelo Pistoletto, Art’s Responsibility.
At first glance, chef Yann Lejard's creations may seem a modern expressionism art piece, maybe resembling Jackson Pollock's drip phase. The presentation is so harmonic, eye-catching with such bold identity, you almost forget that is actually food, soon to be in someone's mouth. I bet you wonder how can this be only a food plate? Well, the truth is that it really isn't. It is actual art, edible art. Fascinating art. So of course my fist question interviewing chef Yann was: "Would you define yourself more as a chef or more as an artist?" - Can you guess his answer?
Yann was born in Paris in 1975, raised in Montpellier and graduated as a chef at the age 16. Since then, he has worked on one, two and three Michelin starred restaurants over Europe. In 2005, Chef Lejard was awarded with Finalist of the Taittinger Culinary Grand Prix Awards in Switzerland, and in 2008, he worked with Alain Ducasse at Plaza Athenée. Now, he is based in Bahrain at the Hotel Ritz Carlton Bahrain, as the Executive Chef for their fine dining establishment, Restaurant Plum.
If you don't have a trip planned to Bahrain, you can indulge yourself in this delicious interview and put your imagination to work on how the taste of art must be.
Yann Bernard Lejard - Official
Yann Bernard Lejard - Official
Yann Bernard Lejard - Official
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Yann Bernard Lejard - Official
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Yann Bernard Lejard - Official
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Would you define yourself more as a chef or more as an artist?
More as an artist. I don't even like when people call me chef because this word is so much used and doesn't mean anything now.
When did you start to develop your unique Dressage identity?
Very early when I was 20 years old. I was working in Spain in a restaurant in Marbella and I started to change all the plating without asking the Chef and he became crazy! I lost my job, they were not ready. It took me a few more years to really find my style, the style that differentiate me from the others. I still believe my style is under development because every time I am plating I find new ways to improve it.
What tools do you use to make such exquisite presentations ?
Spoons, spatula, my hands and my brain.
What piece of art you saw in person that made an impact on you?
I was quite lucky because my grandparents had a lot of art pieces (paintings, sculptures) in their house and I was surrounded by art when I was a kid. I used to go and spend my free days with them.
More as an artist. I don't even like when people call me chef because this word is so much used and doesn't mean anything now.
When did you start to develop your unique Dressage identity?
Very early when I was 20 years old. I was working in Spain in a restaurant in Marbella and I started to change all the plating without asking the Chef and he became crazy! I lost my job, they were not ready. It took me a few more years to really find my style, the style that differentiate me from the others. I still believe my style is under development because every time I am plating I find new ways to improve it.
What tools do you use to make such exquisite presentations ?
Spoons, spatula, my hands and my brain.
What piece of art you saw in person that made an impact on you?
I was quite lucky because my grandparents had a lot of art pieces (paintings, sculptures) in their house and I was surrounded by art when I was a kid. I used to go and spend my free days with them.
Yann Bernard Lejard - Official
Photo Credit by Marco Paone
Yann Bernard Lejard - Official
What is freedom to you?
For me, today, freedom is to be appreciated and respected for what I am doing.
When did you know you wanted to be a chef?
I started to cook when I was 6 years old for myself and my family. When I was 14 I was a very bad student, so my parents suggested me to embrace the chef life. I remember my mother told me "you will never be hungry this way, my son".
Did living in the middle east inspire your creations? How?
Of course! In the middle east it's all about curves and lines. Look at the writing, I love arabic writing. The spices also inspired me, the authenticity of the products, as well as all the different nationalities and cultures that I get to work with.
For me, today, freedom is to be appreciated and respected for what I am doing.
When did you know you wanted to be a chef?
I started to cook when I was 6 years old for myself and my family. When I was 14 I was a very bad student, so my parents suggested me to embrace the chef life. I remember my mother told me "you will never be hungry this way, my son".
Did living in the middle east inspire your creations? How?
Of course! In the middle east it's all about curves and lines. Look at the writing, I love arabic writing. The spices also inspired me, the authenticity of the products, as well as all the different nationalities and cultures that I get to work with.
Photo credit by Thanooj Thampy
Photo credit by Thanooj Thampy
Yann Bernard Lejard - Official
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Yann Bernard Lejard - Official
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Yann Bernard Lejard - Official
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"The most interesting reaction I've got from my work is when people tattoo themselves with my culinary creations. People ask me to plate for them and they will transform the pictures into tattoos."
Yann Bernard Lejard - Official
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Yann Bernard Lejard - Official
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Yann Bernard Lejard - Official
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Yann Bernard Lejard - Official
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What was the most interesting reaction you got from your work?
When people tattoo themselves with my culinary creation. And even now people ask me to plate for them and they will transform the pictures into tattoos.
From all the medias out there, what inspires you the most?
I don't look for inspiration in the medias, because 100% of my work is improvisation. I never draw, it comes like a natural flow. Of course I see a lot of plates from all chefs over the world in the social medias, but I have a rule, a commitment that is to never copy a creation.
Does music have a role on your inspiration process? What do you like to listen to?
Music has a very important role in my life, in my mood. I like to listen music straight when I wake up. I love classical music although I never listen to it when I am plating. I also love rock 'n' roll.
When people tattoo themselves with my culinary creation. And even now people ask me to plate for them and they will transform the pictures into tattoos.
From all the medias out there, what inspires you the most?
I don't look for inspiration in the medias, because 100% of my work is improvisation. I never draw, it comes like a natural flow. Of course I see a lot of plates from all chefs over the world in the social medias, but I have a rule, a commitment that is to never copy a creation.
Does music have a role on your inspiration process? What do you like to listen to?
Music has a very important role in my life, in my mood. I like to listen music straight when I wake up. I love classical music although I never listen to it when I am plating. I also love rock 'n' roll.
Yann Bernard Lejard - Official
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Yann Bernard Lejard - Official
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Yann Bernard Lejard - Official
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Photo credit by Thanooj Thampy
Please, tell us about the most delicious meal you have ever had.
At "L'hotel de Ville de Crissier", three starred restaurant, with chefs Philippe Rochat and Benoit Violier.
What are your upcoming projects? Do you plan to publish a book in the future?
My project is to go again to Asia, America, to travel a lot in 2017, to make a book like never done before, and to inspire more people.
At "L'hotel de Ville de Crissier", three starred restaurant, with chefs Philippe Rochat and Benoit Violier.
What are your upcoming projects? Do you plan to publish a book in the future?
My project is to go again to Asia, America, to travel a lot in 2017, to make a book like never done before, and to inspire more people.
Photo credit by Thanooj Thampy
