烹饪明星西里尔·利尼亚克 (Cyril Lignac)：质朴的根源激发了以肉类为中心的杰作

西里尔·利尼亚克 (Cyril Lignac) 是一位来自法国阿韦龙省的著名厨师，他对甜味和咸味烹饪充满热情。尽管他的职业生涯享有盛誉，但利尼亚克仍然扎根于自己的根基，强调肉类在他的烹饪中的重要性，他两岁的儿子 Léo 也有同样的偏好。

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

西里尔·利尼亚克（Cyril Lignac）：植根于乡村且对肉类有着不可动摇的热爱的烹饪大师

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.

西里尔·利尼亚克 (Cyril Lignac) 来自阿韦龙省的乡村风光，他的名字不可磨灭地铭刻在法国的烹饪史上。他不拘一格的美食是甜味和咸味的交响乐，带有他在法国乡村中心长大的深刻印记。在为他的创作增光添彩的无数原料中，有一种在他心中占有不可撼动的地位——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.

现年 46 岁的利尼亚克在接受《巴黎人报》采访时，回顾了自己的出身以及塑造他烹饪之旅的成长经历。他在宁静的乡村出生和长大，他回忆起坚定不移的好奇心激发了他对食物的热情。小时候，他会在放学后秘密绕道，冒险进入罗德兹附近迷宫般的街道，寻找镇上最美味的巧克力羊角面包。在他辉煌的职业生涯中，这种对烹饪冒险的不可抑制的渴望一直伴随着他。

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 于 2000 年抵达巴黎，标志着他的烹饪发展的关键时刻。这座繁华的大都市为他提供了无限的灵感源泉，他踏上了烹饪朝圣之旅，足迹遍布全球各个角落。然而，在他遇到的各种口味中，有一个元素在他的烹饪中始终不变：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.

“我喜欢蔬菜，我喜欢鱼，我喜欢生食，”利尼亚克坦白道，他的声音里带着一丝怀旧的味道。 “然而，作为一个阿韦龙人，我的心属于肉。”他的小儿子 Léo 也表达了同样的观点，他已经开始对肉食美食产生了浓厚的兴趣，而肉食美食长期以来一直是他父亲烹饪的主要内容。

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.

利尼亚克对肉类根深蒂固的喜爱不仅仅是个人喜好的问题。这是他烹饪遗产的一个组成部分，也是他乡村成长的传统和价值观的证明。在阿韦龙省，肉类不仅仅是食物，更是食物。它是社区、家庭聚会和庆祝活动的象征。

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.

在他的著名餐厅——夏德诺、伊斯基亚、Aux Prés 和他的 Bar des Prés（甚至在伦敦烹饪中心占有一席之地）的厨房里，Lignac 向他的根源致敬。他的菜肴反映了他童年时期朴实而精致的风味，充满了阿韦龙根源的质朴魅力。

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.

从菜单上的鲜嫩牛肉到充满欢乐家庭餐的丰盛砂锅菜，利尼亚克的美食带有他烹饪之旅的独特印记。它证明了传统的持久力量，他卑微的出身所产生的坚定不移的影响，以及他与儿子对一块精心准备的肉的简单而深刻的快乐所分享的根深蒂固的联系。