Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter.

I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.

I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself.

Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside.

A man says a lot of things in summer he doesn't mean in winter.

How you treat the quiet, shy types is the most important. If you leave them to sit in a corner, they will be noticed, and it will affect everyone's time. I instantly spring on them and treat them as royalty, showing them around and introducing them to everyone so they seem special.