Pascal Meynard, Chef at the Lisbon Ritz (Portugal)

His kitchen is home to all the flavours of the world

Pascal Meynard, born in Amiens in the north of France, has been a constant globe-trotter ferreting out new ways from one continent to another to enrich his culinary culture. From foie gras to sushis, from the mysteries of chocolate to the arcana of mycology, his knowledge encompasses everything likely to surprise and delight the palate. Portrait of a love of life, sunshine and fitness !

Pascal Meynard, born in Amiens in the north of France, has been a constant globe-trotter ferreting out new ways from one continent to another to enrich his culinary culture. From foie gras to sushis, from the mysteries of chocolate to the arcana of mycology, his knowledge encompasses everything likely to surprise and delight the palate. Portrait of a love of life, sunshine and fitness! After graduating from the Soissons Hotel School in 1984, Pascal Meynard learned the ropes in Paris in the Pavillon Royal and then in the Pré Catalan, before heading south a year later, where he was to be found on the Pyrenean ski slopes at Barèges. He then moved to the Basque mountains to glean at source with Ithurria in Ainhoa the secrets of an authentic, uncomplicated and supremely southern cuisine. On the strength of such experience, Pascal flew off in 1988 to the land of Jacques Cartier and Félix Leclerc. Love at first sight … on both sides! From Le Petit Trianon to L’Amandier, from Le Caveau to the Four Seasons in Montreal, the finest restaurants in Quebec were soon fighting over his talent as cook and pastry-cook. As from 1995, the passionately adopted the new “cuisine-fusion” at the crossroads of Asian, Mediterranean and European influences.

And his reputation continued to grow…

As a result, he was entrusted with putting together the fabulous reception for Céline Dion’s wedding, showered with praise from the best food critics in North America, before setting up his own restaurant in the Rocky Mountains. In charge of the lap of luxury In 2001, change of direction, and back to Europe and one of its finest capitals – Lisbon. As Pascal explains: “I decided to come here to help the director of the Ritz/Four Seasons whom I had met in Quebec. It’s a fascinating experience. As executive director, I run the gastronomic restaurant, the bar restaurant and the catering activity. At lunchtime, the restaurant welcomes mainly loyal local customers. In the evening, the atmosphere is much more cosmopolitan. I don’t go for Portuguese cuisine because you can find that everywhere here. I start from everything I have learned in the kitchen and in training courses, using all the Basque, oriental and Mediterranean influences. I produce a light, tasty cuisine, working only with outstanding produce that I have brought in from the best local producers, but also from France or Argentina.”

On the menu for the 2004 festive season – goose foie gras.

This summer, Rougié’s permanent correspondent for Spain and Portugal, Vincent Maudet, presented Pascal with a few fine specimens of goose foie gras. The chef’s verdict: “It’s a truly great product. I tried it in a terrine and sliced as an“ escalope”. I think quick cooking is the most suitable. It’s also very important to enhance the smoothness of its taste by bringing out the nuances of the terroir and of spices, provided by mushrooms, for example. I’m convinced that those who taste the recipe I’ve concocted for the festive season will become aficionados of goose foie gras !”