MARGAUX: What further plans
do you have in the future?
Dimitri: To write more recipes and
try out new combinations. At this
moment, I'm experimenting with
molecular cooking, to employ
Italian flavors in caviar and to
process it again with a sous vide
dish. I also like to combine old craft
with the latest technologies, such as
fresh pasta from Kenwood machi-
nes, using old wooden Corzetti
pasta stamps. And besides, I read a
lot of cookbooks about different
cuisines from all over the world. So
for the time being, I still have a lot
to learn and write new recipes. But
the most important thing is that
people enjoy what I make.
148