NEWS: INTERNATIONAL CHEFS DAY

On October 20, 2023 we shed light on a fascinating job on which we have a prime view here at the GONG Space Center!

  We met with Fred Ardouin, Chef of The Slab, the restaurant of the GONG Space Center, to talk about his culinary inspirations and what motivates him on a daily basis in his job.  

A job where you need to be inspired

Whatever your job, being creative is the best way to thrive in what you do. In the kitchen, there are numerous opportunities to demonstrate this and our chef does not deprive himself of them. Nature and his immediate environment are his sources of inspiration. Doing something exceptional with quality and local products is the job at hand.

“If you give ingredients of poor quality to the best chef in the world, he won’t do anything good with them,” Fred tells us. One thing is for certain, he knows how to find great quality and seasonal products. He works exclusively with local producers that he knows very well: “I prefer to remove a dish from the menu in the event of a shortage rather than bringing frozen food from Spain. This is why I work closely with local suppliers and high quality products.”

In catering, food waste is prohibited. Each food has its purpose and will balance the dish. Before you can offer a well-inspired menu, you need a solid background. He got a great deal of his experience by traveling extensively and perfecting his skills in luxury hotels and starred restaurants.

To offer new dishes, Fred makes up a list of 200-300 dishes which he will then mix and cross-reference. These are then tested live in the kitchen. His various experiences have allowed him to acquire rigor and great know-how which today gives him unlimited culinary and creative freedom.

A job compatible with leisure?

“At The Slab, yes, it’s compatible. And it’s essential for me,” he tells us. “Being able to reconcile the life of a Chef, of a family and having free time is essential to my balance. I like going to the forest and to pick mushrooms that could be part of my dishes. Or go fishing and spend time in nature in general, obviously surf sessions too. It is a never ending source of inspiration.»

Any advice for young chefs?

“Get out of your comfort zone, travel, learn, be motivated and above all learn the basics.” He adds: “I spent 23 years traveling, experiencing new things and learning. I am constantly discovering new flavors that inspire me for new menus. The freedom I have at The Slab allows me to make the menu evolve quickly. I’m lucky to have a team that is very reactive. It is essential to have a united and skilled team to offer quality dishes.”

The Slab team stands out every lunchtime for the quality of its dishes and its service. They are also recognized by the Surfrider Foundation for their eco-responsible management through compliance with the “Ocean Friendly Restaurant” charter. A philosophy and a passion for their job that we are very happy to celebrate today.

Thanks to them for delighting visitors, clients and members of the GONG staff every day with delicious dishes and some irresistible extras such as their famous cookies, brownies and many other sweets!