Chef Pascal Sauton of , will be going up against a group of chefs from around America at the first annual Shucks Maine Lobster World Series, to qualify for the final round in Maine later this year and a $5000 first prize.
He is preparing a French-inspired, Oregon-spiced “Wild Mushroom & Foie Gras Macchiato with Butter Poached lobster and Mimolette Tuile”.
Having won the 2006 Oregon Seafood Competition, Pascal comes with an established reputation. “My dish will be something with a French foundation,” said Chef Sauton, “perhaps incorporating Oregon ingredients like Oregon truffles, an East meets West dish using products from both coasts.”
Shucks sat down for a quick interview with Pascal:
Shucks: How do you plan to use the Shucks Maine lobster to blow away the judges — and the other chefs — at the Boston Seafood Show on March 11th?
PS: I don’t know yet what it’s going to be except something with a French foundation. I’m thinking about incorporating Oregon ingredients like Oregon truffles, an East meets West dish using ingredients from both coasts.
Shucks: How do you psyche yourself up when you’re competing against other chefs?
PS: I really am focused on doing something that is really yummy that can make the difference, always with a French foundation because that is what I know best. Something not too esoteric or clashy in flavors. When you have judges who are tasting 4 different plates, you want to stand out by being delicious, not bringing weird flavors that make people stand back, but something very very good and accomplished that shows the character and quality of the product.
Shucks: Are there any differences between cooking east coast and west coast seafood?
PS: Fish or seafood is fish or seafood. What’s more important is the quality. It makes more sense to cook the products around me. Of course, there are extremely good ingredients on both coasts.
Shucks: Having competed—and won—one seafood competition, do you have any advice for the other chefs?
PS: My advice is to be very organized, focused, and not necessarily come up with the most complicated dish but stay with simple techniques and do them really well.