Pascal Breant died in Hong Kong in January 2017. We publish his story as he told it to us in January 2014.
Pascal Breant, born in Normandy in 1964, apprenticed at the Bristol Hotel in Paris and was sous chef at La Tour d’Argent before becoming executive chef of Wooloomooloo Prime in Hong Kong.
My name is Pascal Breant, and I am the executive chef of Wooloomooloo Prime in Hong Kong. I was born in Normandy, France, in 1964.
I started showing an interest in cooking at the age of eight. During my time off from school I worked in a bakery. As I grew older, I worked with my uncle for several years, catering events such as the 24 Hours of Le Mans. Then I served my apprenticeship in Paris, at the Bristol Hotel.
I have been a qualified chef since 1983. One of the most exciting moments of my career was becoming sous chef, the number two position, in the kitchen of La Tour d’Argent in Paris.
Becoming a chef came naturally to me, because my family was always involved in this industry.
My favorite food? Tomatoes! And my hobby is bowling with my son.
For the photo I made fresh Brittany lobster on baby lettuce with sherry tarragon aioli and caviar. It is a fresh and festive dish for the New Year: clean, crisp flavors after the heavy winter dining of the Christmas period.
