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5 Questions for Walter Manzke

May 9, 2011 |  8:00 am


Walter Manzke is the former chef of Church & State and Bastide. He's currently consulting chef at Le Saint Amour in Culver City. Manzke left Church & State early last year to open his own restaurant but says the long-awaited project is moving very slowly. Meanwhile.... 

What's coming up next on your menu? English peas, ramps, asparagus, baby artichokes -- we'll use them in the farmers market salad at Le Saint Amour. Also, morels will be going on the fish entree as they come into season.

Latest ingredient obsession? We don't serve it at Saint Amour, but I love kindai bluefin tuna. It's farmed sustainably, not ranched. It was started by a university in Japan where they were able to successfully hatch tuna. So it's hatched and raised. It's the future of tuna, at least until the oceans come back.

The one piece of kitchen equipment you can't live without, other than your knives? Immersion circulator. 

What's your favorite breakfast? A great baguette with great butter, marmalade and coffee –- just like in Paris. 

What chef has most influenced you? Alain Ducasse.

Le Saint Amour, 9725 Culver Blvd., Culver City, (310) 842-8155, www.lesaintamour.com.

Photo: Walter Manzke. Credit: Jamie Rector / For The Times