Gerald Mirey, serves classic French food with a twist of Japanese, in his “Bistro Mirey” in London. Read here.

Long year Head Chef with Gordon Ramsay, Gerald Mirey and his partner Ko Ito serve this French / Japanese twist, which is not something you come across often, but considering the owners are both French and Japanese – it’s a combination of what each knows best.

 

You are a classically trained French chef born and raised in Normandy, France. Which cooking school did you visit?

I went to Lycee Paul Cornu in Lisieux in Normandy.

 

What are the dishes/ techniques you still use out of your cooking school time today?

All of the techniques, dont know any better, but i think most chefs are using same techniques, about the dishes, all the classic such as Beef Bourguignon or coq au vin, whenever i can as long i can inject or swap with Japanese ingredients. like to keep to the core of the dish and enhance with different flavour or texture to make it better without changing its meaning or expectation.

 

 

You worked as Head Chef for The Boisdale (a traditional Scottish restaurant) and The Garrison (Village London). What drove the French chef in you to England?

Initially I came to the UK to learn English and travel the world. However I started to feel, that England was my second home. I loved working at Boisdale. We had a great team and it was an opportunity to work out my butchering skills, learning about another culture and culinary experience without going to Scotland. I am still no a big fan of haggis, however haggis with seared scallop and rosemary infused mash potato , that’s a great combination.

 

Last year you opened your own restaurant in London – Bistro Mirey – together with Ko Ito from Japan. Congratulation! A tough move in high priced London with lots of competitions. What is the culinary line/ specialisation of the Bistro Mirey?

I met Ko Ito, 8 years ago, and went to Japan every year since. On this trips we went to Isakaya which is similar to gastro pub or bistro, although the food was very Japanese and sometimes there was a French influence, which did create something pretty cool. I decided to experiment with French classics, added ingredients, replaced or removed ingredients by Japanese ingredients and it worked. I took on the steak tartare and the bourguignon, and those two dishes are now our signature dishes. Everybody I know rave about our tartare, which makes me proud.

 

Bistro Mirey started the pop up restaurant concepts at the London Cooking Project, a community hub in Battersea. Did you offer similar menus as today?

Yes our first supper club was French meet Japan, and it had tough judges, as 1/3 of our quests were Japanese, but they loved it, so that we carried on and continued to explore our possibilities.

 

The Bistro Mirey today: how often do you change the menu?

The menu changes every 6 to 8 weeks, as I get bored very quickly and I am always experimenting to bring the fusion to another level. We come up with a 12 hours slow cooked pork belly, salardaise potato and red miso sauce, or matcha tea smoked lamb rump with rustic ratatouille (my new favourit).

 

Thank you, Gerald.