Benoit Vidal, Foodhall’s Corporate Chef Recipe
The master pâtissier brings his knowledge of French pastry and single-origin chocolate to the sublime offerings at Xoco 57, the Bakery and The Tea salon by THT. Here, he lets us in on why he thinks home cooking is exciting and what inspires his dishes.
Where did you grow up?
I grew up in Tours, France.
What drew you to the culinary world?
My passion for everything related to pastry.
What does home cooking mean to you?
Home cooking to me is the simplest food with no limits. When I’m home, I’m free to pair unusual flavours and experiment as much as I like.
What’s your signature dish at Foodhall? What inspired it?
Everywhere I’ve ever worked, I’ve made a different version of the Black Forest cake. I realised during my travels that people around the world didn’t really know what a real Black Forest cake tasted like. So I try to create modern versions of the famous cake that still respect the original.
What’s the best tip you can give a home chef?
Be free, open your mind, push boundaries and think outside the box. Inspiration can come from anywhere.