French Chef at The St. Regis Red Sea Resort Shares Culinary Insights
French chef Thomas Jean-Paul Pascal Colette brings his Michelin-starred expertise to the overwater restaurant Tilina at The St. Regis Red Sea Resort. With a culinary journey that started in Paris and Moscow, Colette credits his grandmother, also a chef, for sparking his passion for cooking at a young age.
Common Kitchen Mistakes and Tips for Amateur Chefs
Reflecting on his early days in the kitchen, Colette admits that mastering seasoning was his biggest challenge. He emphasizes the importance of experimenting and not being afraid to fail for aspiring chefs. According to Colette, love and salt are the key ingredients that can instantly elevate any dish.
Insights on Customer Behavior and Favorite Dishes
While Colette refrains from critiquing food when dining out, he finds changing ingredients in a dish to be a pet peeve. As a seafood enthusiast, Colette’s favorite cuisine is determined by the chef behind the meal. When it comes to cooking at home, pasta is his go-to dish for a quick and versatile meal.
Exclusive Recipe: Chef Thomas’ Red Sea Salad
For those looking to recreate a gourmet experience at home, Chef Thomas shares his Red Sea Salad recipe featuring heirloom tomatoes, Carabineros prawns, chives, salmon roe, and more. From crafting a tomato jelly to assembling the final dish with parsley mayo and marinated prawns, this recipe offers a taste of Chef Thomas’ culinary finesse.