To Die For Face: Three-Star Michelin Chef Jean-Georges Vongerichten

Jean-Georges Vongerichten's To Die For Face

While in Vancouver visiting his restaurant, Market by Jean-Georges, three-star Michelin Chef Jean-Georges Vongerichten shared his favorite foods from around the world, including the one treat he insists on eating before falling asleep each night.

The food you most often describe as, ‘to die for’?

JGV – Thai food. I go for the Tom Yum Goong (lemongrass soup). I first had it in Thailand back in 1980. I made a stop at the side of the road on my way to the airport where a woman was standing with a pot of water, lemongrass, lime leaves, chilis, some shrimp, and mushrooms. It was the best soup in the world.

Your favorite Vancouver restaurant?

JGV – Tetsuya in Sydney, Australia. Their chef is Japanese and he cooks local Australian and Japanese food together. The place is very zen and relaxing. It suits me. [And how about your favorite Vancouver restaurant?] Refuel. I order the baked bone marrow or some clams that they cook with sausage — it’s delicious.

Your trashy indulgence? (eg. that late night 7/11 or drive-thru treat)

JGV – Gummy bears and chocolate. I eat chocolate every night after I brush my teeth. Since I was four years old, I’ve put a piece of chocolate in my mouth at bedtime and then have sweet dreams for the rest of the night. I can’t sleep without a piece of chocolate in my mouth.

The food you refuse to eat?

JGV – I cannot stand truffle oil. It makes me dizzy and sick. It’s like rubbing alcohol to me. If I see a bottle of it, I throw it in the garbage.

The sexiest food?

JGV – Pasta. The slurpy kind. Could be soba noodles or spaghetti.

Your favorite dessert?

JGV – Ice cream sundaes with whip cream with all kinds of toppings. I love the different textures. The combinations are endless. I also love banana splits.

Your favorite comfort food?

JGV – A one pot meal that you roast together, like chicken and potatoes. Sauerkraut and sausage is another one that I make every weekend. At home, I never play ‘cook’. I make one casserole and everyone digs in.

This interview was conducted for Vancouver View Magazine by contributing reporter and founder, Erin Ireland.