Hello Pauline, can you introduce yourself in a few words?
My name is Pauline Séné, I am 30 years old, I am Chef in Paris, I worked at Fripon and I currently sign the menu of the restaurant Arboré at the royal hotel madeleine.
Can you tell us where your passion for cooking comes from?
I don't have a specific event in mind, I've always liked it. As a child, I watched my grandmother and my mother a lot (very cliché but true!). In college, I also cooked a lot at home, I was almost the only one to do that.
And my internship in 9th grade in a restaurant totally confirmed my idea that it was really a job that attracted me, and that I felt in my place in a kitchen.
Tell us about your inspirations. What stimulates your creativity in the kitchen?
Everything inspires me with the products, the seasons, the colors, the smells, my desires of the moment, the culinary memories that I want to reproduce, but what I especially like is creating by exchanging with others, exchanging ideas, techniques... it allows you to get out of your comfort zone and try new things.
Do you have a secret cooking tip to share with our community?
Do not be afraid to test things, to make mistakes, not to necessarily follow the recipes, but more to listen to your desires.
Are there any products that you particularly love to work with? A favorite season?
I love working with potatoes, leeks, tomatoes and fish in general.
My favorite season is summer, for tomatoes, cucumbers, eggplants, figs… these are great products with wonderful colors and flavors.
Can you tell us about your next projects or desires for the future?
For the rest I would like to create my own business, for the moment nothing specific, the desire is there... you have to allow time to do it well.
Right now, I'm taking advantage of lots of different experiences, which allow me to explore other facets of my job.
As a professional chef, do you like to cook so much when you're at home with your family?
I like to cook for my family and my friends. But to be honest I also like being able to put my feet under the table and enjoy a good meal that I didn't make.
Can you tell us about the importance of the choice of utensils in your kitchen?
For me, having good equipment is one of the essential conditions, having sharp knives, good frying pans, spatula, whisk... it allows you to cook calmly and do things well, to better respect the products, and everything is easier with good utensils.
Do you have any favorite addresses to share with us (restaurant, grocery store, shop, etc.)?
What is your greatest table memory or the most moving?
My most striking memory is a lunch at Alexandre Mazzia before he was awarded 3 stars.
The 3 recipes made by Pauline and on the menu of the restaurant Arboré (Paris 8th). To discover soon on our Instagram account and on our blog!
1. Leeks / Trout roe / Pomelo /
Buttered milk vinaigrette / Chives / Hazelnuts
2. Veal tartare / Smoked herring / Parmesan cheese /
Mustard / Pine nuts
3. Pork belly / Pointed cabbage / BBQ sauce / Cream