“The Universe” by Christian Plumail

“L’Univers” is a renowned restaurant on the French Riviera. In 1995, the keys to the house were entrusted to chef Christian Plumail, then a finalist in the Best Craftsman of France competition. As early as 1978, he had won the title of Dessert Champion of France.

Two years after its investment on the doorstep of Old Nice, it was crowned with a Michelin star.

Chef-owner for 12 years, Christian Plumail is always buzzing with energy. Like a painter before his canvas, he creates refined and delicious dishes depending on the seasons and his mood. And what can you say when he “tells” his cooking on the airwaves of France Bleu Azur between 10:00 and 10:30 assisted by Adrien Mangano or Léon Orlandi! It’s magical! He whets the appetite by sharing his recipes mmmmm! A Swiss chard pie, a duck leg stew, pan-fried turbot in a fresh hazelnut crust… And you know what? There are even celebrities like Laurent Voulzy, Plastic Bertrand… who invite themselves to his table to tell him about their “favorite dish”.

Today, grab your knives and forks, and head to the kitchen of “L’Univers”: Nice-Premium brings you to the table of a chef with artistic flair, Christian Plumail.

Nice Premium: How did the adventure begin?

Christian Plumail: Quite simply. At 14, I wanted to work during the summer to earn some pocket money. I opened the Nice Matin and came across an ad for a restaurant. I loved the restaurant world and wanted to make it my profession. Then, I went to hotel school.

N-P: How would you define your cooking?

C.P.: Revisited Nice traditions for today’s tastes. But what interests me the most is what I will do tomorrow.

N-P: How is it conceived?

C.P.: As soon as I’ve finished my service, I isolate myself to reflect. I create my menu based on seasonal products, the products available at the market. I search. It is the most interesting but also the most stressful part of the job. You have to search but especially find because tomorrow morning there will be a need for three new starters, three new main courses, and three new desserts. It has to be something that pleases the client but also pleases me. It has to be feasible and profitable because we are in a commercial profession and cannot afford to lose money on the dishes.
But above all, you have to enjoy and entertain clients without ceasing to surprise them, although it’s not easy.

N-P: A new dish every day?

C.P.: No, not every day. But very often, we question ourselves, meaning we can never be at ease because as soon as we have done something, we ask ourselves “what are we going to do next”. Even at the restaurant level, there has to be constant evolution. We have built a terrace, we have had armchairs made. There has to always be something motivating for the staff and myself.

N-P: It requires a certain energy.

C.P.: Indeed, it requires a lot of energy but I have it. It’s a tiring and exhausting job. I’m not going to do it until I’m 60. But I will do something related to it. It requires so much sacrifice and energy, at some point, you have to know when to stop. It’s very difficult.

N-P: What is the color of your kitchen right now?
C.P.: At the moment, it’s green and red, bell pepper, tomato…

N-P: Christian Plumail, creator of recipes?

C.P.: It’s first and foremost the work of a cook. Always searching…

N-P: A fan of sweet/savory dishes?

C.P.: It’s by series. Right now, it’s spices. It’s a matter of mood. There is no defined rule. There is a palette of colors which are the products. We assemble them. We marry them. I like sweet and savory, but it’s not quite my cup of tea.

N-P: Besides dining in, you also do receptions.

C.P.: Yes, it’s quite an important activity, albeit secondary. We do wedding meals, on private planes… I also offer cooking classes.

N-P: On Saturday morning?

C.P.: Yes. I also manage to spill over into my only day off, Sunday. One Sunday, we hosted Americans all day long. It’s interesting, I’m not talking about the financial aspect, because I do not do it for the money. The exchange is super interesting with people motivated to learn and do.

N-P: A group is made up of how many people?

C.P.: The ideal group is 5 to 6 people but unfortunately last Sunday we had 36 which is 4 groups, it’s too many. What is important is that people get hands-on, not just watch me work. It’s unproductive otherwise.

N-P: You experience this exchange on the airwaves of France Bleu Azur between 10:00 and 10:30.

C.P.: Yes, listeners ask questions. For example, someone once asked me what double 0 flour was, and I didn’t know the answer. Another listener gave the answer. There is interactivity. I really enjoy radio, it’s a moment of recreation especially as with Adrien Mangano, a true bond has formed.

N-P: Other activities, I believe?

C.P.: Last Sunday at Villeneuve d’Entraunes, I did a meal for 200 people. We held a cooking competition and tasted 60 dishes with a jury. It’s a profession where there are so many things to do. I’m also a consultant for a restaurant in Turkey where I go every two months.

N-P: What do you miss?

C.P.: Time (Laughs)

N-P: Order a clone?

C.P.: But since I am never satisfied with myself, I wouldn’t be happy with my clone (Laughs). It’s a big problem.

N-P: We will end with something many of your culinary followers are asking for, Christian Plumail’s recipe book. In preparation?

C.P.: Starting in September, I’ll begin. We’ll list the recipes, then write them, take photos. I will take the recipes of housewives and rework them. So on one side, there will be the housewife’s recipe and on the other mine revisited, but I will remain in simplicity. These recipes will be simple to make. Normally, it takes a year to do, four seasons. It should be finished in September 2008.
I think everyone should write a book once in their life.