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5 Questions for Hugues Quintard

July 18, 2011 |  8:00 am

Hughes Q Hugues Quintard made his way around L.A.'s food scene with stints at L'Orangerie, La Cachette in Century City and Polo Lounge in Beverly Hills, among others, before coming full circle to Cliff's Edge in Silver Lake, where he is executive chef. From a small town near Burgundy, France, Quintard incorporates his French background into his adopted California cooking, with a little of the Mediterranean thrown in as well.

For the record, July 19: An earlier version of this post incorrectly spelled the name of Hugues as Hughes. 

Latest ingredient obsession? Right now, I tend to use fennel quite a lot. Bulbs, seeds or even with the use of Pastis.

What restaurant do you find yourself going to again and again? There's a sushi restaurant in Little Tokyo that I love -- Sushi Gen -- and Maison Akira, in Pasadena. Chef Akira's Chilean sea bass with miso is unbelievable!

What’s your favorite breakfast? Café au lait and croissants!

What’s the last non-food-related book you read? I am finishing "The Sookie Stackhouse" series [by Charlaine Harris] and just finished "Millénium 2" [a.k.a "The Girl Who Played With Fire" by Stieg Larsson].

What chef has most influenced you? Jean Breton [from Le Morvan in France]. He was my apprenticeship teacher and a disciple of the great Fernand Point.

Cliff's Edge, 3626 Sunset Blvd., L.A., (323) 666-6116, cliffsedgecafe.com.


Tofu or not tofu

No-bake dessert: Chocolate mousse

Skip Carmaggedon and eat

--Caitlin Keller

Photo: Hughes Quintard. Credit: Cliffsedgecafe.com