For 20 years this renowned chef settled in Panama, where she has participated in the opening of different restaurants that have been successful.
Chef Fabien Migny studied at the Ecole Hotelliere Belliard in France. His experience in the preparation of high altitude dishes includes various cities in Europe in distinguished restaurants awarded with Michelin stars, especially when he had the opportunity to work under the direction of Joël Robuchon, famous Chef of the “Jamin” restaurant in Paris.
He has been a mentor to many young talents from Panama who have passed through the kitchens of his restaurants, such as Alexander Rojas, Chef based in Boquete.
Today Chef Migny is in charge of Chicken Chic Rotisserie, a French rotisserie dedicated to roasted chicken and its new line of gourmet products, in which he combines that magical touch of French cuisine with natural and local products from Panamanian producers.
How did you start this path of being a Chef and making your way in the difficult and competitive gastronomic industry in France?
“My family has always been in the culinary industry, my grandfather was in a bakery and “vienoiserie” (breads made from a sourdough or puff pastry). My dad was a pastry chef, chocolatier, and “confiseur”. My mom was in charge of hotels and restaurants. For these reasons, food has always been something very important at home and especially when it comes to sharing with the family. Since I was little my passion was going to eat at restaurants, it was what made me the happiest, more than playing soccer or going to the movies”.
How is it different to make culinary dishes with a French influence compared to local Panamanian dishes?
“It is very particular and can also make you face many challenges, first in our culinary culture in France a taste for food is created from a very young age, simply because we have a country full of culture, products, and professionals that make it an industry of the highest quality. In Panama reflecting this gastronomy is very complex simply because we do not have the same products, as well as local tastes and gastronomy are also different. Of course, certain techniques can be implemented, as well as some traditional recipes that do not refer to seasonal or wild products.”
With the pandemic, how much has the gastronomy industry changed in the world and in Panama?
“I think we had to adapt to a more functional kitchen suitable for delivery and, above all, at a more affordable cost, and even more so to value local products and support our producers.”
What is the legacy you want to leave in Panamanian gastronomy and how everything you are doing helps make the experience of Panama more rewarding for local and foreign visitors?
“I think that a tourist comes to a country for its local culinary culture, I think that Panama is now a very attractive country to visit for a tourist since there is a whole brigade of local and foreign chefs who have this capacity.”
In France, gastronomy is one of the most promoted and vital tourist products for the experience of the country, which Panama needs to carry out, what can you suggest so that it can be carried out faster (if possible)
“Without a doubt, Panamá needs to continue with perseverance and push day after day and have the efforts being multiplied by 100 and understanding the need of a tourist who visits us. They look the real and local cuisine that feels original and at the right price, a tourist does not come to Panama to eat “a canard a l´orange or a foie gras.”
What are your favorite Panamanian dishes that are not related to your recipes, and the 5 dishes that you like the most from your Personal Menu?
“I really like the pot tamale, the sancocho, the ceviches when they are well made, the torrejitas, the roast suckling pig, the grilled fish simply prepared with olive oil and lemon can be a delicacy if the fish is first class and It is cooked to perfection, also the prawns and clams in a suitable preparation, for example with garlic, which is always very tasty.
In my current Chicken Chic menu, which is a French rotisserie , the menu is based on roasts, obviously I love roasted chicken with its salad and it is the emblematic dish on our menu , also the Porchetta, our Bombay clams , the roasted chop with their peas are always the most sought after dishes.”
Photos courtesy: Chef Fabien Migny
