'Everyone should pass on the legacy of cooking'

It’s not often you get to discover the culinary ­secrets of France’s former best chef but as of next week, you will be able to do just that.

In 1997, Beau Rivage’s ­co-owner and head chef Jean-Claude Garzia won the Best Chef In France award — the top accolade for a chef in a country renowned for its excellent cuisine. On ­November 6 he launches his second cookbook —Bon Appétit Bermuda.

It includes 150 recipes ­including various traditional Bermudian dishes with Mr. Garcia’s own twist as well as numerous dishes from his own restaurant’s menu — part of the Newstead Belmont Hills Resort and Spa.

Does the famed chef not mind giving away his treasured secrets?

“I don’t mind,” he shrugs. “Everybody should share what they know and pass on the legacy of cooking. A cookbook is something to please people with and to give them a souvenir of Bermuda — it is a piece of knowledge. When they eat the food they will enjoy it so much hopefully they will come here more often.

“It is also good for tourism, people will buy  it and they will say ‘wow this is something we can take home and share with our friends.’”

Mr. Garzia’s last book, A Taste of Bermuda published in 1999, sold some 8,000 copies. He is printing 10,000 copies of Bob Appétit Bermuda.

The recipes in the book look delectable,  photographed by Scott Hill of This Week in Bermuda.

Mr. Garzia has put his own little twist on local dishes. His Bermuda fishcakes, for example, are ­rectangular and instead of mashed potato he uses them sliced and they are adorned with little half slices of avocado and ­banana. He has also made a Loquat Tarte Tatin which he spent a long time ­perfecting. “They came out number one,” he boasts. “You have to get them ­really ripe — when they are more orange with a few ­little brown spots — then they are really sweet. “

Among the most popular recipes revealed in the book are Mr. Garzia’s well-loved creamy chicken pie as well as one of the most popular dishes on Beau Rivage’s menu, the multi-coloured lobster ravioli.

For the more adventurous diner, there is a traditional French recipe for frogs legs in the book.

“It is a typical French dish, you can get frog’s legs anywhere here. Bermudians like them a lot — they are more adventurous than anyone.” All the ingredients in the book are available in Bermuda and Mr. Garzia promises the dishes are easy.

“It’s a friendly book — it is not aggressive, everyone can touch it and make something. It is going to make a lot of people happy.”

Bon Appétit Bermdua will go on sale early next week in bookstores around the ­island including The Bermuda Bookstore, The Phoenix Centre and ­Gibbons Company on Reid Street and International Imports on Par-La-Ville Road for $45. Signed copies will also be available from Beau Rivage.