Frederic Robichon, head chef at Maximillien in Sandton, talks to Malu Lambert about growing up in the Loire Valley, how he wanted to be an astronaut, and the basics of French cuisine.

Where are you from?
I was born in Paris, France, and I grew up in the city of Blois in the magnificent Loire Valley.

My mother is an excellent cook. She cooked for every family gathering, which at times could be a table of 40.

She was always cooking; breakfast, lunch and dinner, and I was there to help her, watching attentively.

From the age of 11, I did the shopping in the Loire Valley. This is where my love affair with food started.

What would you have been if you weren’t a chef?
I would have been a private jet pilot flying a Falcon 7X, or an astronaut.

What are the basic elements of classic French cuisine?
Love, passion, discipline, respect, dedication and tradition. Men like master chef Joel Robuchon, Thuries and Paul Bocuse are living examples of French culinary heritage.

I see there’s sushi on your otherwise very classical French menu. Why is this?
Maximillien is located in the cosmopolitan business heart of Sandton with guests from all walks of life, so we decided to be open-minded and offer what our guests want and appreciate. Choice is good.

How important is food and wine pairing?
I see farming, foraging, cooking and table service as an unbroken sequence, like food and wine, accommodation and nourishment.

What do you do on your days off?
I like to spend time with my family in the outdoors. My wife’s name is Abigail and we have two daughters, Hannah (6) and Kristy (15). My family brings joy to my heart and soul, which is the foundation of my love for cooking and serving others.