Fabulous Food by Fred

“I try to adapt my French cuisine to the local product and to the local people’s taste, which is keep it simple and true to the product,’’ said Chef Boussard.

Since he arrived in August 2008 he has been on a learning curve gently adapting to what he calls Australian taste buds.

“Especially in Adelaide people like your local produce and so you should because South Australia is full of amazing fresh products, and I am using vegetables from the Adelaide Plains, fruits from the Hills and the Riverland, the seafood! Where do you start with the choice and the meat from the Coorong and Fleurieu lamb,’’ he exudes.

“We are still workin on a couple of the recipes and they will be unique.’’

What about sauces, that final French touch? “Sauces are in, but they have to be light.’’

Chef Boussard, 33, clearly loves Adelaide and has been “very, very impressed’’ by our own Australian know-how surrounding food.

“I have worked with some Australian chefs overseas, but I did not think everyday people you meet would have such knowledge about food and what is very good for a chef here in Adelaide is the way people know what they like.

“I think Australians have their own taste in food. Australian cooking takes the influence from all over the world because of the multicultural population.’’

He had to learn some of those lessons the hard way, particularly with lamb.

“I have had to change some cooking of the lamb to adapt in my first few months here. It was a bit too under-cooked for patrons.’’

He has been surprised at our increasingly sophisticated taste surrounding steak.

“Surprisingly, I have never experienced people asking me for well-cooked steak, especially when we do banquet when it requires cooking for a large number of people.’’

“I must admit after two years I am using a lot more ingredients that I would not have touched two years ago.’’

He muses over the question of whether France is still the leading cuisine in the world.

“Honestly, No, I don’t think I can answer that. The French techniques in cuisine is still a big influence in the world’s cuisines, but you do adapt to local culture.

“My techniques and skills are French. I would never deny them – they are the basis of my knowledge and my culture, but you learn from your colleagues.all over the world.’’

Chef Boussard came to Adelaide from the prestigious Hyatt Regency London the Churchill Hotel where he was head chef.

He was lured here by Laurent Pomerand (check) who is executive head chef of the InterContinental.

“We worked together a few years ago in Paris in 2004 at the Hyatt in Paris Charles De Gaulle and we kept in touch.

“It was a challenge to come here and take over the banquet team. I had never done only banquet and not the traditional a la carte.’’

He trained in the Lycee d’Hotellerie et de tourisme du Val de Loire in Blois, Loire Valley.

“I love Adelaide, the simplicity in everything; how easy it is to access anywhere, the city to the Hills to the beaches, the nature of the environment; the joy of the people.. the way the people are content and friendly.

“I do like it after years in Paris and London. It is like a breath of fresh air.’’

Then 33-year-old is married to Swedish-born Sarah and their son Matthew now has a tiny Australian-born brother, Joshua.

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