烹飪明星西里爾·利尼亞克 (Cyril Lignac)：質樸的根源激發了以肉類為中心的傑作

西里爾·利尼亞克 (Cyril Lignac) 是一位來自法國阿韋龍省的著名廚師，他對甜味和鹹味烹飪充滿熱情。儘管他的職業生涯享有盛譽，但利尼亞克仍然紮根於自己的根基，強調肉類在他的烹飪中的重要性，他兩歲的兒子 Léo 也有同樣的偏好。

Cyril Lignac: A Culinary Maestro Shaped by Rural Roots and an Unshakeable Affinity for Meat

西里爾·利尼亞克（Cyril Lignac）：植根於鄉村且對肉類有著不可動搖的熱愛的烹飪大師

Hailing from the rustic landscapes of Aveyron, Cyril Lignac has etched his name indelibly into the culinary tapestry of France. His eclectic cuisine, a symphony of sweet and savory flavors, bears the profound imprint of his upbringing in the heart of rural France. Among the myriad of ingredients that grace his creations, there is one that holds an unyielding place in his heart—meat.

西里爾·利尼亞克 (Cyril Lignac) 來自阿韋龍省的鄉村風光，他的名字不可磨滅地銘刻在法國的烹飪史上。他不拘一格的美食是甜味和鹹味的交響樂，帶有他在法國鄉村中心長大的深刻印記。在為他的創作增光添彩的無數原料中，有一種在他心中佔有不可撼動的地位──肉。

In an intimate interview with Le Parisien, Lignac, now 46, reflects on his origins and the formative experiences that have shaped his culinary journey. Born and raised in the tranquil countryside, he recalls the unwavering curiosity that sparked his passion for food. As a child, he would embark on clandestine detours after school, venturing into the labyrinthine streets of nearby Rodez in search of the town's most delectable chocolate croissants. This unquenchable thirst for culinary adventure has stayed with him throughout his illustrious career.

現年 46 歲的利尼亞克在接受《巴黎人報》採訪時，回顧了自己的出身以及塑造他烹飪之旅的成長經歷。他在寧靜的鄉村出生和長大，他回憶起堅定不移的好奇心激發了他對食物的熱情。小時候，他會在放學後秘密繞道，冒險進入羅德茲附近迷宮般的街道，尋找鎮上最美味的巧克力羊角麵包。在他輝煌的職業生涯中，這種對烹飪冒險的不可抑制的渴望一直伴隨著他。

Lignac's arrival in Paris in 2000 marked a pivotal moment in his culinary evolution. The bustling metropolis provided a boundless source of inspiration, as he embarked on culinary pilgrimages that took him to far-flung corners of the globe. Yet, amidst the diverse flavors he encountered, one element remained a constant in his cooking: meat.

Lignac 於 2000 年抵達巴黎，標誌著他的烹飪發展的關鍵時刻。這座繁華的大都市為他提供了無限的靈感源泉，他踏上了烹飪朝聖之旅，足跡遍布全球各個角落。然而，在他遇到的各種口味中，有一個元素在他的烹飪中始終不變：肉。

"I love vegetables, I love fish, and I appreciate raw cuisine," Lignac confesses, his voice tinged with a hint of nostalgia. "However, as an Aveyronnais, my heart belongs to meat." This sentiment is echoed by his young son, Léo, who is already developing a keen appreciation for the carnivorous delights that have long been a staple of his father's culinary repertoire.

「我喜歡蔬菜，我喜歡魚，我喜歡生食，」利尼亞克坦白道，他的聲音裡帶著一絲懷舊的味道。 “然而，作為一個阿韋龍人，我的心屬於肉。”他的小兒子 Léo 也表達了同樣的觀點，他已經開始對肉食美食產生了濃厚的興趣，而肉食美食長期以來一直是他父親烹飪的主要內容。

Lignac's deep-rooted affinity for meat is not merely a matter of personal preference. It is an integral part of his culinary heritage, a testament to the traditions and values of his rural upbringing. In Aveyron, meat was not simply sustenance; it was a symbol of community, of family gatherings, and of celebrations.

利尼亞克對肉類根深蒂固的喜愛不僅僅是個人喜好的問題。這是他烹飪遺產的一個組成部分，也是他鄉村成長的傳統和價值觀的證明。在阿韋龍省，肉類不僅僅是食物，更是食物。它是社區、家庭聚會和慶祝活動的象徵。

In the kitchens of his renowned establishments—Chardenoux, Ischia, Aux Prés, and his Bar des Prés, which has even established a presence in the culinary epicenter of London—Lignac pays homage to his roots. His dishes reflect the unpretentious yet sophisticated flavors of his childhood, imbued with the rustic charm of his Aveyron roots.

在他的著名餐廳——夏德諾、伊斯基亞、Aux Prés 和他的 Bar des Prés（甚至在倫敦烹飪中心佔有一席之地）的廚房裡，Lignac 向他的根源致敬。他的菜餚反映了他童年時期樸實而精緻的風味，充滿了阿韋龍根源的質樸魅力。

From the tender cuts of beef that grace his menus to the hearty casseroles that evoke convivial family meals, Lignac's cuisine carries the distinct imprint of his culinary journey. It is a testament to the enduring power of tradition, the unwavering influence of his humble beginnings, and the deep-seated bond he shares with his son over the simple yet profound pleasure of a well-prepared piece of meat.

從菜單上的鮮嫩牛肉到充滿歡樂家庭餐的豐盛砂鍋菜，利尼亞克的美食帶有他烹飪之旅的獨特印記。它證明了傳統的持久力量，他卑微的出身所產生的堅定不移的影響，以及他與兒子對一塊精心準備的肉的簡單而深刻的快樂所分享的根深蒂固的聯繫。