{"id":3409,"date":"2016-04-15T09:18:18","date_gmt":"2016-04-15T07:18:18","guid":{"rendered":"https:\/\/www.travellers-society.com\/?p=3409"},"modified":"2019-03-29T15:29:41","modified_gmt":"2019-03-29T14:29:41","slug":"interview-2","status":"publish","type":"post","link":"https:\/\/www.travellers-society.com\/en\/interview-2\/","title":{"rendered":"Interview: Maxime Rosselin and His Bistro-Style Cuisine at Potato Head"},"content":{"rendered":"<p><strong>Maxime Rosselin<\/strong> a accept\u00e9 de r\u00e9pondre \u00e0 quelques questions pour vous faire partager son univers. Chef du restaurant <strong><a href=\"http:\/\/potatoheadbordeaux.com\/\" target=\"_blank\" rel=\"noopener\">Potato Head<\/a><\/strong> \u00e0 <strong>Bordeaux<\/strong> en Aquitaine, il est \u00e9galement le g\u00e9rant d&rsquo;un deuxi\u00e8me restaurant avec sa femme <strong>Mary Henchley<\/strong>, the <strong><a href=\"http:\/\/www.lechiendepavlov.com\/\" target=\"_blank\" rel=\"noopener\">Chien de Pavlov<\/a><\/strong> situ\u00e9 lui aussi \u00e0 Bordeaux. Maxime Rosselin nous donne sa vision de la <strong>gastronomy<\/strong>, du r\u00f4le de chef et de son restaurant le Potato Head, entre autres. Interview.<\/p>\n<div id=\"attachment_3411\" style=\"width: 760px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-3411\" decoding=\"async\" loading=\"lazy\" class=\"wp-image-3411 size-large\" src=\"https:\/\/www.travellers-society.com\/wp-content\/uploads\/2016\/04\/DSC03847-2-750x502.jpg\" alt=\"SONY DSC\" width=\"750\" height=\"502\" \/><p id=\"caption-attachment-3411\" class=\"wp-caption-text\">\u00a9 Laure-H\u00e9l\u00e8ne Bonenfant<\/p><\/div>\n<p><em><span class=\"highlighted\">JR<\/span><\/em> : <strong>Qu&rsquo;est-ce qui caract\u00e9rise votre restaurant\u00a0?<\/strong><\/p>\n<p>Avec Mary, on a souhait\u00e9 ouvrir un restaurant type <strong>bistronomie<\/strong>. On avait envie d&rsquo;une certaine <strong>convivialit\u00e9<\/strong>, c&rsquo;est pourquoi notre id\u00e9e de base du restaurant \u00e9tait de servir des assiettes de d\u00e9gustation. Par la suite, on a repris l&rsquo;id\u00e9e de <strong>carte<\/strong> et de menu comme au Chien de Pavlov.<\/p>\n<p><em><span class=\"highlighted\">JR<\/span><\/em> : <strong>Pourquoi avoir d\u00e9cid\u00e9 d&rsquo;ouvrir un deuxi\u00e8me restaurant dans la m\u00eame ville\u00a0?<\/strong><\/p>\n<p>Au Chien de Pavlov, on \u00e9tait parfois oblig\u00e9s de refuser des clients, c&rsquo;\u00e9tait donc n\u00e9cessaire pour nous d&rsquo;ouvrir le Potato Head. On a essay\u00e9 d&rsquo;ouvrir notre tout premier restaurant \u00e0 <strong>Paris<\/strong> pendant deux ans. Par la suite, on a d\u00e9cid\u00e9 de l&rsquo;ouvrir en <strong>province<\/strong> mais on h\u00e9sitait entre Rennes comme je suis breton ou Bordeaux puisque Mary est bordelaise. Et finalement ce fut Bordeaux, et on ne regrette pas du tout, c&rsquo;est une ville tr\u00e8s agr\u00e9able avec beaucoup de <strong>produits int\u00e9ressants<\/strong> \u00e0 cuisiner.<\/p>\n<div id=\"attachment_3416\" style=\"width: 760px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-3416\" decoding=\"async\" loading=\"lazy\" class=\"wp-image-3416 size-large\" src=\"https:\/\/www.travellers-society.com\/wp-content\/uploads\/2016\/04\/DSC03844-750x502.jpg\" alt=\"SONY DSC\" width=\"750\" height=\"502\" \/><p id=\"caption-attachment-3416\" class=\"wp-caption-text\">\u00a9 Laure-H\u00e9l\u00e8ne Bonenfant<\/p><\/div>\n<p><em><span class=\"highlighted\">JR<\/span><\/em> : <strong>Quels types de produits cuisinez-vous\u00a0? Une signature peut-\u00eatre\u00a0?<\/strong><\/p>\n<p>On essaie de cuisiner le plus de produits mais bien s\u00fbr certains reviennent souvent comme le <strong>foie gras<\/strong> qui rappelle la r\u00e9gion et Bordeaux. On cherche ce qui nous pla\u00eet dans la gastronomie, par le <strong>dressage<\/strong> notamment, puis dans la bistronomie, de par les produits justement. Je n&rsquo;ai pas particuli\u00e8rement de <strong>signature<\/strong>, ce qui pourrait \u00eatre plus ou moins notre sp\u00e9cialit\u00e9 est le <strong>terre et mer<\/strong> et l&rsquo;<strong>acidit\u00e9<\/strong>.<\/p>\n<div id=\"attachment_3412\" style=\"width: 760px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-3412\" decoding=\"async\" loading=\"lazy\" class=\"wp-image-3412 size-large\" src=\"https:\/\/www.travellers-society.com\/wp-content\/uploads\/2016\/04\/DSC03828-2-750x502.jpg\" alt=\"SONY DSC\" width=\"750\" height=\"502\" \/><p id=\"caption-attachment-3412\" class=\"wp-caption-text\">\u00a9 Laure-H\u00e9l\u00e8ne Bonenfant<\/p><\/div>\n<div id=\"attachment_3413\" style=\"width: 760px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-3413\" decoding=\"async\" loading=\"lazy\" class=\"wp-image-3413 size-large\" src=\"https:\/\/www.travellers-society.com\/wp-content\/uploads\/2016\/04\/DSC03834-2-750x502.jpg\" alt=\"SONY DSC\" width=\"750\" height=\"502\" \/><p id=\"caption-attachment-3413\" class=\"wp-caption-text\">\u00a9 Laure-H\u00e9l\u00e8ne Bonenfant<\/p><\/div>\n<div id=\"attachment_3415\" style=\"width: 760px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-3415\" decoding=\"async\" loading=\"lazy\" class=\"wp-image-3415 size-large\" src=\"https:\/\/www.travellers-society.com\/wp-content\/uploads\/2016\/04\/DSC03837-2-750x502.jpg\" alt=\"SONY DSC\" width=\"750\" height=\"502\" \/><p id=\"caption-attachment-3415\" class=\"wp-caption-text\">\u00a9 Laure-H\u00e9l\u00e8ne Bonenfant<\/p><\/div>\n<p><em><span class=\"highlighted\">JR<\/span><\/em> : <strong>Vous \u00eates\u00a0cuisinier, mais quel type de cuisine aimez-vous manger\u00a0?<\/strong><\/p>\n<p>J&rsquo;aime beaucoup la cuisine <strong>italienne<\/strong>, <strong>espagnole<\/strong> and <strong>asiatique<\/strong>. Avec Mary on a pu d\u00e9couvrir les diff\u00e9rentes cultures culinaires des pays \u00e9trangers gr\u00e2ce \u00e0 nos <strong>voyages<\/strong>.<\/p>\n<p><em>Petite anecdote<\/em>\u00a0: Le <strong>nom du restaurant<\/strong> provient d&rsquo;un voyage que le couple a effectu\u00e9 en <strong>Indonesia<\/strong> o\u00f9 ils ont eu l&rsquo;occasion de go\u00fbter la cuisine d&rsquo;un restaurant nomm\u00e9 Potato Head.<\/p>\n<div id=\"attachment_3414\" style=\"width: 760px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-3414\" decoding=\"async\" loading=\"lazy\" class=\"wp-image-3414 size-large\" src=\"https:\/\/www.travellers-society.com\/wp-content\/uploads\/2016\/04\/DSC03840-2-750x502.jpg\" alt=\"SONY DSC\" width=\"750\" height=\"502\" \/><p id=\"caption-attachment-3414\" class=\"wp-caption-text\">\u00a9 Laure-H\u00e9l\u00e8ne Bonenfant<\/p><\/div>\n<p>Merci \u00e0 Maxime d&rsquo;avoir r\u00e9pondu \u00e0 nos questions\u00a0!<\/p>\n<p><em>Pour aller plus loin<\/em>\u00a0: Allez jeter un coup d&rsquo;oeil au <a href=\"https:\/\/www.facebook.com\/Potato-Head-868106716563778\/?fref=ts\" target=\"_blank\" rel=\"noopener\">Potato Head<\/a> et au <a href=\"https:\/\/www.facebook.com\/lechiendepavlovbordeaux\/?fref=ts\" target=\"_blank\" rel=\"noopener\">Chien de Pavlov<\/a>, un vrai r\u00e9gal\u00a0!<\/p>","protected":false},"excerpt":{"rendered":"<p>Maxime Rosselin a accept\u00e9 de r\u00e9pondre \u00e0 quelques questions pour vous faire partager son univers. Chef du restaurant Potato Head \u00e0 Bordeaux en Aquitaine, il est \u00e9galement le g\u00e9rant d&rsquo;un deuxi\u00e8me restaurant avec sa femme Mary Henchley, le Chien de Pavlov situ\u00e9 lui aussi \u00e0 Bordeaux. Maxime Rosselin nous donne sa vision de la gastronomie, du r\u00f4le de chef et [&hellip;]<\/p>\n","protected":false},"author":11,"featured_media":4376,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[236,233,7],"tags":[79,121,139,237],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Interview : Maxime Rosselin et sa cuisine bistrot du Potato Head - Travellers Society<\/title>\n<meta name=\"description\" content=\"Maxime Rosselin, chef du Potato Head et du Chien de Pavlov \u00e0 Bordeaux, partage son univers et donne sa vision de la gastronomie \u00e0 travers ses restaurants.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.travellers-society.com\/en\/interview-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Interview : Maxime Rosselin et sa cuisine bistrot du Potato Head - 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