Having just opened Boubalé within the chic Le Grand Mazarin Hotel, the self-taught “creative genius” talks to Kasia Dietz about what brought him to Paris, his life motto, and where he considers home.
What did you dream of becoming when you grew up?
When I grew up, I wanted to become a secret agent, nothing to do with my actual career and I never imagined I would become a chef.
Tell us a bit about the path that led you to Paris?
When I had the opportunity to open Balagan , I was shocked by the location and the proposition of a restaurant so close to Saint- Honoré. For me, Paris was the most important city for food. Some chefs dream about New York, London, etc. Me, I was dreaming of Paris. It was really like a dream come true.
How is life as a Michelin-starred chef?
I am always worried, I am always asking how I can improve myself, and how I can do better. It is kind of nerve-wracking but it is exciting. You can compare it to winning a championship, you know that for the next chapter, you will have to work harder and push yourself up.
Which three decisions would you say changed your life path - for the better?
Leaving the military service, choosing to become a chef, and choosing to become a father.
Any mentors that you credit for your choices?
In life, I have always been kind of an “autodidact” . I was not inspired by one particular person but I learned a lot from all my experiences and from several people that I have met. I used to read a lot of books to learn. I learned a lot but not from chefs; from my trainer, from my commander in the army… I learned how to manage people and discipline because of them.
What is your motto?
When I started this adventure, my motivation was based on myself: how to make better dishes, better food, more beautiful and aesthetic dishes. Today, because we have become such a big company, my motivation is based on my employees: how to make them more captivated and how to guarantee them a better future.
“I am always asking how I can improve myself, and how I can do better.”
How would you describe yourself and your cuisine in one sentence?
It’s a modern Jerusalem cuisine based on my heritage and my culture, combined with world discoveries to become a unique style of cookingcuisine.
“Home is not a place, it’s people and the entourage.”
How is life in Paris vs Israel?
Paris for me is a source of inspiration thanks to the beauty of the city and the romanticism that helps me build the atmosphere of the restaurants. From Israel I get is giving me inspiration from the people, the flavoursflavors, the smell, the colours, the vibe. It’s my home, so it is a different link.
Are there any places still on your ‘bucket’ list to visit?
I would like to visit Japan, which iIs a country with a really strong food culture that must be a really rich experience. My dream in the future would be to open a place there.
Do you feel like an expat or a local?
Home is not a place, it’s people and the entourage. Each time I am in Paris, I am in my restaurants and surrounded by my team and my friends. Even, when I am not working, I am spending time with people I love or visiting places that matter to me, so I feel at home.
Where is ‘home’ now?
Home is a feeling, but my home is and will always be Jerusalem.
Words by Kasia Dietz.