What's your favorite new ingredient?
Very recently I've been into all the influences from Middle Eastern and Moroccan cuisine, like cumin, saffron, cardamom, charmoula. We make a tuna tartare using the same preparation you'd use for Moroccan lamb tartare, with dates, cumin, harissa, fennel pollen and coriander.
What's the most versatile spice?
What's the most underused spice?
Piment d'Espelette. I think too many chefs think it's just a red pepper powder. It's spicy-hot but it has a lot of flavor. I season fish and meats with it. I use it in the cooking process and also raw at the end. The difference in flavors is very distinct.