The Elderberry House Restaurant At Château Du Sureau, Relais And Châteaux, In Oakhurst, California: Meet The Chef
Follow 5 Reasons to Visit® on Google News for the latest travel articles + guides
5 Reasons to Visit® sat down with Culinary Director Chris Flint of The Elderberry House at the 5-Diamond Château du Sureau, Relais & Châteaux, in Oakhurst, California.
Culinary Director Chris Flint of The Elderberry House at Château du Sureau, Relais & Châteaux, in Oakhurst, California
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
That’s a hard one, because whenever I travel, I am inspired by so many things. I would say Japan and Italy. Both for their culinary tradition of technique and use of ingredients. The appearance of simplicity and restraint, yet so much flavor.
The Elderberry House at Château du Sureau, Relais & Châteaux, in Oakhurst, California
Tell our readers an interesting fact or two about yourself.
I was a vegetarian for about 8 years prior to going to culinary school. Even though I happily eat meat now, working on vegetable-based dishes are some of the most fun, challenging, and creative dishes I have worked on.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
Banchan, the Korean small dishes that accompany your main dishes. I just love all the different flavors and textures that go into these. At some restaurants you may see up 10 or more different types of banchan. It’s so awesome.
The Elderberry House at Château du Sureau, Relais & Châteaux, in Oakhurst, California
What are three ingredients that you simply couldn’t live without?
1. Salt
2. Any fruit or vegetable at the absolute peak of its season
3. Kombu
We love the art behind plating. What do you love about designing the perfect dish?
I think it’s the internal fight I constantly have in terms of using restraint. When I plate a dish, I then continue to ask myself what it can do without, and how to embrace the beauty of simplicity. It is the idea that less is more, and not to trying to hide behind unnecessary garnishes.
The Elderberry House at Château du Sureau, Relais & Châteaux, in Oakhurst, California
Tell us about one of the most creative dishes you’ve created?
All the best dishes I have created have been a collaboration of sorts. I have always believed that getting feedback and opinions of trusted colleagues will make a dish better at the end. I think the Corn and Caviar dish I did with my team at Maude in Beverly Hills was a good one. Seeing the evolution of that dish was amazing. The result was caviar hidden underneath a corn and bonito bavarois, with individual corn kernels covering it. The dish was finished with grated cured egg yolk and chive blossoms.
What is one of your greatest accomplishments and/or recent awards you've earned?
It was being the CDC at Eleven Madison Park when we were named best restaurant in the world by San Pellegrino’s 50 Best, retaining a Michelin star at Maude, and receiving a Michelin Plate award at Fellow after only being open for two months.
What are some of the latest trends you’re seeing in top restaurants across the globe?
Simplicity in plating—less on the plate overall, focusing on the ingredient and one or two great techniques.
What’s your favorite cocktail or beverage of choice?
I don’t drink alcohol currently, but when I did, the Negroni or variations of it. But it’s awesome seeing the trend of non-alcoholic cocktails on the rise. There are so many more choices available to people that don’t drink alcohol now compared to a year ago. It’s nice being able to get more than just ginger beer and sprite.
The Elderberry House at Château du Sureau, Relais & Châteaux, in Oakhurst, California
