H&S Chef Of The Month
Chef Saif Dine Chaabeni
Nationality: Tunisian
Interview With H&S Magazine
Who Is Saif Dine Chaabeni?
Type Of Cuisine?
I specialise in global cuisine with a focus on Tunisian and molecular cuisine. I blend modern cooking techniques with traditional ingredients to create unique culinary experiences that combine heritage with innovation, while aiming to present Tunisian cuisine in a global context that keeps up with the latest developments in the culinary world.
What Inspired You To Become A Chef?
Cooking has always been a form of art for me. From a young age, I was fascinated by the ability to create emotions through food. My family’s love for cooking and sharing meals ignited my passion, and this passion only grew stronger as I explored global culinary traditions.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
My proudest achievements include winning the global award for the best vegetarian dish at the World Olympics 2021, being among the top 19 chefs globally in the Bocuse d’Or, and becoming a finalist in the 8th World Tapas Competition in Spain. Additionally, I am the first Tunisian to become a content creator on Gronda, a global platform that connects chefs to share culinary creations and inspiration. These milestones symbolise the recognition of my dedication to pushing boundaries in gastronomy.
What’s Your Biggest Achievement In The Culinary Industry?
All three are essential, but I believe the soul of a dish lies in its creativity. Technique and quality ingredients lay the foundation, but creativity transforms a dish into an unforgettable experience.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
Techniques are essential to master in the kitchen, but without creativity, we cannot truly create. And without Mother Nature’s ingredients, we cannot bring flavour or colour to a dish! We are artists striving to perfect what no one else has, always moving forward in search of the pot of gold at the end of the rainbow.
Recipe Of The Week: Ragout de Pomme de Terre
The Parisian Potatoes
Ingredients:
• 12–16 small Parisian potato balls (scooped into small spheres using a melon baller or Parisian scoop)
• 50g-60g salted butter (just enough to coat the potatoes well in the vacuum bag or pan)
• 3-4 sprigs of fresh thyme
• 2 garlic cloves, lightly crushed
The Mashed Potato
Ingredients:
• 3 large potatoes
• 50g butter
• 100ml cream
• Salt to taste
• Pepper to taste
The Chicken-Vegetable Filling
Ingredients:
• 1 chicken breast, cooked and shredded
• 1 small onion, finely diced
• 1 small carrot, finely diced
• 1 small zucchini or ½ green pepper, finely diced
• 1 tbsp olive oil
• Salt to taste
• Pepper to taste
• 1 garlic clove, minced
The Tunisian “Marka Batata” Sauce
Ingredients:
• 2 Tbsp tomato paste
• 2 garlic cloves, minced
• 2 Tbsp olive oil
• 1 tsp paprika
• ½ tsp harissa (optional for heat)
• 1 medium potato (grated or mashed into the sauce)
• 300ml chicken stock or water
• Salt to taste
The Crispy Garnish
Ingredients:
• 1 small potato, thinly sliced (for chips)
• 2 rice paper sheets, broken into pieces
• Oil, for frying
• Micro herbs or purple basil (for decoration)
Preparation: The Parisian Potatoes
If using the sous-vide method: Preheat the sous-vide machine to 85°C. Place the potato balls in a vacuum bag with the butter, thyme, and garlic & seal and cook for 45–60 minutes, until fork-tender and infused with flavour. Alternative confit method if no sous-vide: In a deep pan, melt the butter over very low heat, make sure the butter fully coats the bottom of the pan. Add garlic and thyme, then gently place the potato balls & cook uncovered for 35–45 minutes, occasionally basting, until soft and golden. Avoid browning; they should remain pale and buttery.
Preparation: The Mashed Potatoes
Boil potatoes in salted water until fully tender (about 15–20 minutes), then drain and mash until smooth with butter and cream while warm & mix until creamy. Season to taste.
Preparation: The Chicken-Vegetable Filling
In a pan, heat olive oil & sauté the onions, garlic, and vegetables until softened then add the shredded chicken & season with salt and pepper, and mix well & set aside.
Preparation: The Tunisian “Marka Batata” Sauce
Heat olive oil in a saucepan, sauté garlic until aromatic, then add in & stir tomato paste, paprika, and harissa (if using). Next, add grated/mashed potato and pour in chicken stock & simmer for 10–15 minutes, stirring, until thickened. Blend for a smooth finish & adjust salt.
Preparation: The Crispy Garnish
Plating
Spoon the Marka Batata sauce into the centre of a wide plate, then pipe or spoon small mounds of mashed potato around the sauce. Next, place the warm Parisian potatoes on top of the mash. Add a spoonful of chicken-vegetable filling beneath the mashed potato mounds & garnish with crispy potato chips, puffed rice paper, and fresh herbs. For an elegant touch, you may add a light foam made from emulsified cream or reserved sauce to the centre.