Florian Nigen, head chef at Chez Gaston Bangsar shares with The Yum List a little about the life of a chef and some of his upcoming projects.
What do you do and how did you get into the industry?
I am the chef and owner of Chez Gaston KL. I first entered the industry when I was little. My father has had a restaurant for over 30 years in Britany, France. I was pretty much born into the industry.
What’s the best/ worst part of your job?
Best: The best part for me is to be able to taste food all the time. I love food.
Worst: The worst would be the hot weather in a hot kitchen.
What’s your favourite meal at Chez Gaston?
The fish soup and the patès, which are my father’s recipes
The perfect day off…
would be a rainy day in a hammock under a porch with my phone off and a jug of iced peach tea.
A day in the life of a chef…
is starting with an early morning at the market to select the freshest products and finishing late with a well-deserved glass of wine.
What do you do for fun?
I love to go fishing. I find it relaxing. I also enjoy hanging out with friends for a nice and laid back dinner (that they obviously prepare￼).
What’s something you’d like guests to know about Chez Gaston?
In addition to offering reasonably priced French bistro food, we also provide great service and a good variety of great wines. Chez Gaston is a whole experience that you can enjoy with friends and family or as a couple as well.
What’s your favourite food and wine pairing?
I would say a well-chilled gewürztraminer, some Munster cheese at room temperature and few seeds of cumin.
What’s in store for you in the upcoming months?
We will soon be opening the non-smoking area of Chez Gaston. We’ll also begin serving breakfast in October. The opening of our terrace with a balcony twilight section and our French bistro game room (expect futsal table and flipper/pinball machine) are also coming up. And, of course, our Christmas and New Year celebrations with customized menus are all in the works too.