The Chef

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‘Maravan! Siphon!’

Maravan promptly set down the sharp knife next to the finely cut vegetable strips, went to the warming cabinet, grabbed the stainless-steel siphon and took it over to Anton Fink.

The siphon contained the paste for the wild garlic sabayon to go with the marinated mackerel fillets.

Maravan was convinced the sabayon would collapse before it got to the table as he had watched Fink, the molecular-cooking expert, use a mixture of xanthan gum and locust-bean gum – rather than xanthan gum and guar gum, as was advised for hot foams.

He placed the siphon on the work surface beside the chef, who was standing there impatiently.

‘Maravan! Julienne!’ This time it was Bertrand, the entremetier, for whom he was meant to be preparing the julienne vegetables. Maravan hurried back to his chopping board. A few seconds later he had finished slicing the rest of the vegetables – Maravan was a virtuoso with the knife – and brought Bertrand the vegetable matchsticks.

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