麻豆社

Top chef Helene Darroze tells Nina Myskow about the moment she realized she wanted to devote her life to cooking and food.

Born in the South of France, her family boasted four generations of cooks down her father's side. Taught to cook pastries from the age of 5, Helene looked outside of the family business for her goals and ambitions when she was growing up. Over home-cooked pasta in her small London kitchen, she remembers the epiphany moment that changed the course of her life.

Describing her emotional and instinctive approach to cooking, she explains why some of her signature dishes have a Vietnamese flavour. With restaurants across Europe how does she juggle her demanding schedule with bringing up two adopted daughters as a single Mum? And how did she feel when her rural family restaurant closed for business?

Producer: Rebecca Maxted
A Wise Buddah production for 麻豆社 Radio 4.