Chef revelations: Raphaël Grima, chef, Les 110 de Taillevent
What was your best subject at school?
Geography, by far. Travelling and discovering new places and people has always fascinated me
What was your first job in catering?
I was an apprentice in a kitchen
What do you normally have for breakfast?
Latte and pain au chocolat
What do you do to relax?
Which is your favourite restaurant?
I couldn't give you just one, but I would love to try Alinea in Chicago. It is the first on a long list of restaurants I am aiming try
What's your favourite hotel?
Les Crayères, Relais & Chateux hotel in the heart of Champagne. It's a magical place. I saw one of the most fabulous sunsets while I was there, which I will never forget
What is your favourite drink?
What is your favourite cuisine?
French and Japanese
What flavour combinations do you detest?
I don't quite get mint and chocolate, but I am working on it
Which person gave you the greatest inspiration?
For technique, Gérard Besson; for Asiatic influence, Roland Durand; for precision, Nicolas Beaumann and Michel Rostang; and for traditional French cuisine, Alain Solivérès and Emile Cotte
If not yourself, who would you rather have been?
What daily newspaper/website do you read?
If you had not gone into catering, where do you think you would be now?
The movie industry
What irritates you most about the industry?
It can be hard to get time off
What's your favourite film?
12 Angry Men
What's your favourite book?
If you had more time, what would you do?
I would go fishing and then cook for a dozen friends on the beach on an island
What is your favourite prepared product?