{"id":4903,"date":"2022-09-28T05:39:37","date_gmt":"2022-09-28T03:39:37","guid":{"rendered":"http:\/\/www.thevisitorpanama.info\/eng\/?p=4903"},"modified":"2022-09-28T05:40:16","modified_gmt":"2022-09-28T03:40:16","slug":"chef-fabien-migny-tourist-are-looking-for-a-real-and-local-cuisine-that-feels-original-and-at-the-right-price","status":"publish","type":"post","link":"https:\/\/www.thevisitorpanama.info\/eng\/2022\/09\/28\/chef-fabien-migny-tourist-are-looking-for-a-real-and-local-cuisine-that-feels-original-and-at-the-right-price\/","title":{"rendered":"Chef Fabien Migny: \u201cTourist are looking for a real and local cuisine, that feels original and at the right price\u201d"},"content":{"rendered":"\n

For 20 years this renowned chef settled in Panama,\nwhere she has participated in the opening of different restaurants that have\nbeen successful.<\/p>\n\n\n\n

Chef Fabien Migny studied at the Ecole Hotelliere\nBelliard in France. His experience in the preparation of high altitude dishes\nincludes various cities in Europe in distinguished restaurants awarded with\nMichelin stars, especially when he had the opportunity to work under the\ndirection of Jo\u00ebl Robuchon, famous Chef of the \u201cJamin\u201d restaurant in Paris.<\/p>\n\n\n\n

\"\"
Chef Fabien Migny<\/figcaption><\/figure>\n\n\n\n

He has been a mentor to many young talents from Panama\nwho have passed through the kitchens of his restaurants, such as Alexander\nRojas, Chef based in Boquete.<\/p>\n\n\n\n

Today Chef Migny is in charge of Chicken Chic\nRotisserie, a French rotisserie dedicated to roasted chicken and its new line\nof gourmet products, in which he combines that magical touch of French cuisine\nwith natural and local products from Panamanian producers.<\/p>\n\n\n\n

\"\"
Chef Fabien Migny<\/figcaption><\/figure>\n\n\n\n

How did you\nstart this path of being a Chef and making your way in the difficult and\ncompetitive gastronomic industry in France?<\/strong><\/p>\n\n\n\n

\u201cMy family has always been in\nthe culinary industry, my grandfather was in a bakery and \u201cvienoiserie\u201d (breads\nmade from a sourdough or puff pastry). My dad was a pastry chef, chocolatier,\nand \u201cconfiseur\u201d. My\nmom was in charge of hotels and restaurants. For these reasons, food has always\nbeen something very important at home and especially when it comes to sharing\nwith the family. Since I was little my passion was going to eat at restaurants,\nit was what made me the happiest, more than playing soccer or going to the movies\u201d.<\/p>\n\n\n\n

How is it\ndifferent to make culinary dishes with a French influence compared to local\nPanamanian dishes?<\/strong><\/p>\n\n\n\n

\u201cIt is very particular and can\nalso make you face many challenges, first in our culinary culture in France a\ntaste for food is created from a very young age, simply because we have a\ncountry full of culture, products, and professionals that make it an industry\nof the highest quality. In Panama reflecting this gastronomy is very complex\nsimply because we do not have the same products, as well as local tastes and\ngastronomy are also different. Of course, certain techniques can be\nimplemented, as well as some traditional recipes that do not refer to seasonal\nor wild products.\u201d<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

With the\npandemic, how much has the gastronomy industry changed in the world and in\nPanama?<\/strong><\/p>\n\n\n\n

\u201cI think we had to adapt to a\nmore functional kitchen suitable for delivery and, above all, at a more\naffordable cost, and even more so to value local products and support our\nproducers.\u201d<\/p>\n\n\n\n

What is the\nlegacy you want to leave in Panamanian gastronomy and how everything you are\ndoing helps make the experience of Panama more rewarding for local and foreign\nvisitors?<\/strong><\/p>\n\n\n\n

\u201cI think that a tourist comes\nto a country for its local culinary culture, I think that Panama is now a very\nattractive country to visit for a tourist since there is a whole brigade of\nlocal and foreign chefs who have this capacity.\u201d<\/p>\n\n\n\n

\"\"
Chef Fabien Migny<\/figcaption><\/figure>\n\n\n\n

In France,\ngastronomy is one of the most promoted and vital tourist products for the\nexperience of the country, which Panama needs to carry out, what can you\nsuggest so that it can be carried out faster (if possible)<\/strong><\/p>\n\n\n\n

\u201cWithout a doubt, Panam\u00e1 needs\nto continue with perseverance and push day after day and have the efforts being\nmultiplied by 100 and understanding the need of a tourist who visits us. They\nlook the real and\nlocal cuisine that feels original and at the right price, a tourist does not\ncome to Panama to eat \u201ca\ncanard a l\u00b4orange or a foie gras.\u201d<\/p>\n\n\n\n

What are your favorite Panamanian dishes that are\nnot related to your recipes, and the 5 dishes that you like the most from your\nPersonal Menu?<\/strong><\/p>\n\n\n\n

\u201cI really like the pot tamale, the sancocho, the\nceviches when they are well made, the torrejitas, the roast suckling pig, the\ngrilled fish simply prepared with olive oil and lemon can be a delicacy if the\nfish is first class and It is cooked to perfection, also the prawns and clams\nin a suitable preparation, for example with garlic, which is always very tasty.<\/p>\n\n\n\n

\"\"
Chef Fabien Migny<\/figcaption><\/figure>\n\n\n\n

In my current Chicken Chic menu, which is a French\nrotisserie , the menu is based on roasts, obviously I love roasted chicken with\nits salad and it is the emblematic dish on our menu , also the Porchetta, our\nBombay clams , the roasted chop with their peas are always the most sought\nafter dishes.\u201d<\/p>\n\n\n\n

Photos courtesy: Chef\nFabien Migny<\/p>\n","protected":false},"excerpt":{"rendered":"

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, […]<\/p>\n","protected":false},"author":1,"featured_media":4904,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[32],"tags":[],"_links":{"self":[{"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/posts\/4903"}],"collection":[{"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/comments?post=4903"}],"version-history":[{"count":1,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/posts\/4903\/revisions"}],"predecessor-version":[{"id":4911,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/posts\/4903\/revisions\/4911"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/media\/4904"}],"wp:attachment":[{"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/media?parent=4903"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/categories?post=4903"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/tags?post=4903"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}