Before moving to the D.C. area, Bertrand Chemel trained in several renowned kitchens including Restaurant Michel Gaudin in France, Hotel du Rhône in Geneva, the Savoy Hotel in London and Café Boulud. Today, the globe-trotting Chemel is the chef at 2941 in Falls Church. Now, we turn the tables and grill the chef.
What’s in your fridge or freezer that would surprise people?
In the freezer, it would be a bag of fricassee of chanterelles and vegetables from Trader Joe’s. In the fridge, it would probably be Romanian meatballs made by my wife.
Last meal you cooked for yourself?
Strip loin with watercress scallion salad.
Last meal on earth?
It’s a toss up between Monaco at Ducasse’s Le Louis XV and with family in France.
Which six people — alive or dead — would you choose to attend your ultimate dinner party? What would you serve?
I’d like to have Daniel Boulud, Jean Francois Bonnet (the pastry chef at Tumbador in Brooklyn), Thomas Keller, Roland Mesnier, Jean Louis Palladin and Michel Gaudin.
I’d serve truffled vegetable cocotte lutee, bouillabaisse (my grandmother’s recipe) and wild strawberry tart made with wild forest strawberries from France.
What non-food-related things do you do for fun?
I like going camping with my kids in the summer.
If you could go anywhere on vacation, where would you go?
What’s on your DVR?