Michael Grahamslaw sat down with Cédric Boc-Ho, owner of the French Quarter in Newcastle, to look at his story so far and forthcoming plans.
Did you always envisage a career as a restaurant owner?
Absolutely not! Up to the age of 20 I had been embracing life in all of its various forms in the company of friends and honestly didn’t have a clue. However, after doing a Masters Degree in Hospitality Management I literally fell in love with the industry and my journey started.
Tell us about your career path so far?
I had spells in America working for a 5-star Intercontinental Hotel before moving onto Montreal in Canada. Visa issues led to me returning to Paris where I worked at establishing a superior level of service within a company who ran 20 restaurants. I then enjoyed a five year spell working seasons in the ski resort of Avoriaz for David Bremond. Here we worked hard and played even harder in what was an amazing party town. In my first year I met my future wife Catherine and in my second year we moved on to working together at a bigger place. This period was packed with fun times but was also very exhausting. In September 2015 we returned to the UK to commence work on the restaurant project which I long had in mind which led to the French Quarter being born.
Tell me about the cuisine at the restaurant?
Traditional French food served in a small plate format. Down to earth and unfussy. Tell me about your team? From day one we needed help in the kitchen as all of mine and Catherine’s experience was front of house. Moussa Sow has been our Head Chef since the first year after being Paris based for 30 years and has done an unbelievable job in making the quality of the food consistently good. We have also established an unbelievable management team led by Taryna and her Assistant Manager Rachel. This has allowed me to develop and improve the business and products. It is vital to Catherine and I to create an excellent culture and a happy place to work and I think we are achieving that.
Who are your culinary heroes?
My Mum and my Grandmother who were great lovers of food and wine. They were both amazing cooks and gave me the most amazing simple tasty food.
What favourite dishes linger from childhood?
It is difficult to pinpoint one but I love the Spanish way of eating with a bit of everything. When I am in France I love to sample the different regional flavours.
What has been your most memorable meal?
The wonderful Pinxos in San Sebastien. I had thought of opening something similar around the concept of a Wine Bar with food on the side. Catherine and I were both in heaven! How do you accommodate different dietary requirements?
Ahead of opening we did a lot of market research into gluten free and vegan dishes as well as food allergies. We essentially now almost have a gluten free kitchen as well as an extensive non alcohol spirit and beer section.The industry is constantly evolving which makes it a very stimulating environment to work in.
I’m dining at the French Quarter for the first time. What should I order?
Starter: Boards of cheese and charcuterie sourced from France with our fresh sourdough bread!
Fish Course: Salted Cod Croquettes in a tomato and chilli sauce.
Vegetarian course: Roasted figs (stuffed with goat cheese and honey) and our famous gratin dauphinois.
Meat Course: Bavette steak in a shallot jus (so French!)
Dessert: Café Gourmand.
What are your forthcoming plans?
I feel we are very much just starting the journey and that we can capitalise on our success as we have established a terrific customer base. It would be great to get a bigger venue or open a second restaurant. I am very passionate about wine and also have dreams to open a wine bar. Watch this space! How do you like to unwind? In holiday time returning to France to soak in the culture. When here, time with the family in the beautiful North East countryside.