Michael Thompson

LiLiving For Cocktails Logotype in hand made lettering remembering an Art Nouveau Calligraphy

ART COCKTAIL CLUB CHEFS COLLECTION

Michael will be in Paris to cook at Fulgurances (5 rue Alexandre Dumas -Paris) while we will make PetNat Cocktails September 26th, don’t miss it.

We met Michael when he was the chef of CUB, Mr Lyan’s restaurant in London. Mr Lyan is the crazy mind behind the Best Bar in the World: Dandelyan, recently renamed Lyaness @Lyanessbar. When I first had dinner at Cub I expected good cocktails and decent food. 

I was wrong, Michael’s food was amazing and Simone (@thesbagliato) was doing a great work to pair each dish with tasty, food-respectful cocktails.

Michael Thompson Interview

1. If you could have a cocktail tonight anywhere in the world where would it be and what would you have ?


A whiskey old fashioned. At The Vault in Soho, in London. It sits hidden under Milroys on Greek which stocks some of the best whiskeys.

2. If you could wake up tomorrow and have breakfast anywhere in the world where would it be and what would you have ? 

A bacon naan from Dishoom on top of Everest. That’s got to be the single best breakfast item, eaten atop the highest point in the world, must be some good sights up there.

3. What do you bring with you when you travel for cooking abroad (ingredients, tools, …) ?

This will be my first time stepping out of London and cooking aboard so I’m not sure. A few preserved foraged ingredients that I’ve picked will be coming for sure.

4. Three words you would like people to use when describing your food ?

Informative, thoughtful and creative

5. What’s the book that taught you the most ?

Dan Barbers “the third plate: field notes on the future of food’”.

Thank you chef ! 

Thank you chef ! 

You can follow Michael on @teatimetee

Art Cocktail Club “Chefs Collection” is our new series where we interview chefs, producers and bartenders that we love and have worked with.

In each article we ask our guests a few simple questions that give you a glimpse of their way of working, their obsessions, their memories and their learnings.

You can read the first interview from Hugo Duran Here

Text

Claudio Vandi

@vandicla

 

illustrations & edition

Vincent Moustache

@vincentmoustache

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