Transcultural Devon interview with Florian 2025

I think it's started.

Yes.

So, good afternoon Florian.

Thank you for participating in my
interview.

Could you please start by
introducing yourself

and telling us a bit about you.

Yes, I am Florian, I am 33 years old.

I have been in England for 6 years now.

I grew up in the south of France,

with my Mum and Dad who were
fishmongers.

Up until 19 I was working with my
Dad, then I left France.

I left to go and work in Australia.

And then Australia is where I met
my wife, well who is now my wife.

And we decided to move to the UK
seven years ago now.

And yeah, now it's been five years
since we opened our restaurant.

That's great, and why did you
decide to move to Devon ?

Because my wife is very close to
her family,

and she didn't want to go further
than England.

And also because for me, I know
how to speak English,

my wife knows how to speak English,

and Australia is harder to immigrate to,

so we chose England.

And did you have any knowledge
of English before moving,

or did you learn it when you
arrived here ?

No, I learnt English when I arrived
in Australia.

When I was 19/20 I left for
Australia and my English was really bad,

It's still not very good if I'm being
honest.

I still have quite a French accent.

But I learnt it in Australia when I
was 20.

So when I arrived in the UK, I
already spoke English.

And did you notice that the
English language in Australia,

is a bit different to the English
spoken here in the UK ?

Maybe in terms of slang and
expressions, things like that.

Yes, the expressions, yes exactly.

There were people from the outback,

from rural areas, you know,

sometimes it was really hard to
understand them.

But they didn't understand me either,

so we didn't understand each other.

So it was a bit like that.

But I think the English are bit easier
to understand than the Australians.

They're a bit lazy the Australians.

And how was settling in here ?

Did you feel welcomed ?

Or were there moments you felt
like an outsider ?

Maybe in comparison to Australia,
for example.

No not at all.

I think the English like the French
a lot,

I think we've always had a good
relationship with our neighbours.

So no I've never felt discriminated
against.

There are some people who often don't
make the effort to understand me maybe.

But that happens everywhere,

it's not just because it's England.

For example, when I'm on the phone,

and i'm placing orders, things like that,

sometimes I have to repeat myself 5, 6
times

but that is also down to me,
because my accent is terrible.

But apart from that, no.

Everything is going well.

And have you met other French people

in the Devon area ?

is there a noticeable French community
here ?

Because I don't know myself.

Well I have a restaurant,

and I have a few French customers
that come in who are...

how would you say,

regulars.

I've forgotten the word in French.

Who are, well yeah regulars.

But otherwise yeah there are some French,

but I wouldn't say its a big community.

But yes yes a few of them yeah.

And so with your wife,

and maybe in your restaurant as well,

what is the main language that you speak ?

Always in English.

With my wife,

she wants me to speak more in French
with her,

to learn French.

But it's hard,

when we're working together,

when we have to do things
together,

it's a bit hard to always speak
in French,

it's easier to work in English

so no it's english, exclusively English

And would you say that it was more your
wife who helped you learn English,

when you arrived in Australia ?

Yes, it was my wife.

when I was in Australia,

In the beginning I worked in French
restaurants,

surrounded by French people,

so I didn't need to speak English.

but later on, I set off to explore
a bit,

so I had to speak English.

And when I met her,

I wanted to charm her.

So I had to learn some words in English...

and so yeah, she helped me learn.

In the beginning it was a bit like
sign language that I would use with her.

And then she helped me learn bit by bit.

Now i'm bilingual thanks to her.

and is she bilingual as well ?

Does she speak a bit of French ?

She speaks a bit in French,

she understands very well if people
don't speak too quickly.

But she is not bilingual.

But she understands French yes.

And just out of interest,

do your family speak English as well?

No, no one speaks English in my family.

So just French.

Yes.

Ok.

and what do you like to do in your free
time,

when you are not managing your
restaurant ?

Well, we don't have a lot of free time

but when we do, we try to go out in Devon,

on the...

Tarka Trail. (walking and cycling route)

We have bikes.

So, we go on bike rides.

We like trying the restaurants that
are around us as well,

because we like being customers too,
you know.

So yeah we're living the good life here
in Devon.

The sun is usually shining.

So yeah, i'd say we get enough time
outdoors.

Have you found any favourite spots
in Devon?

Maybe places you like to visit on your
days off?

Do you feel that it is a bit similar to
the south of France?

I'm not sure specifically where your
from in the south of France...

No, it's completely different.

I come from the south of France,
Montpellier,

which is one of the really big cities.

Here it's a small town where I am,
Bideford,

and even so, the biggest city that there
is near us is Exeter,

which is not next to the sea and is
very far,

around 45 minutes,

as you know as you are there.

But no, I like going to Peppercombe
beach.

It's a little beach which isn't too far
from here,

around 20 minutes in the car I think.

There is also a good campsite that we like
to go to,

that we go to often.

It's called the Nethercott.

It's just after Barnstaple.

So yeah, we go camping and go on
little outings to the beach.

We have two, three spots that we like,
but it doesn't resemble France,

it's completely different.

Yes, I can imagine.

And what was the biggest challenge
for you,

coming to live in a different culture?

And how did you overcome it?

Maybe it was the language...

Yeah it was especially in Australia.

I think the difficulty in the beginning,

especially when you're chef,

when you are head chef,

and you have to get your team to
understand,

and talk to the supplier,

and all that,

sometimes its a bit frustrating.

Very, very frustrating.

Because for example, if I absolutely
need something,

I'll place my order in the evening for
the following morning.

The next morning, it arrives,
it's not at all what I ordered.

They have sent me something else.

So for me, I have to change the menu the
night before, all that.

So it was more in the beginning,

but otherwise here, since i've been
in Bideford,

I haven't had a single big problem,
I'd say.

I want to say as well,

the biggest hurdle to overcome was
Covid,

because we had just opened the
restaurant before Covid,

so it took us about a year before
we had to close for a year,

just at the moment we opened,

so it wasn't great, but we managed
to get past it

and were still open today, so yeah,
it's ok.

Yeah I wanted to ask you how Covid
affected you guys,

but I also think Brexit was maybe
the same year.

I think it was 2020.

Yes.

but I imagine that, yes,
with Covid it was,

particularly with a new restaurant,
that it wasn't easy to get the word out.

But yes, I would love to talk to you
about your restaurant,

because as I've said,

I think identity and food are both linked.

So...

before speaking about it,

I wanted to ask you,

what drove you to this career?

Did you grow up cooking a lot
with your family?

I know you said that your parents
are in the industry.

Yes, so my father is still a fishmonger.

So when I was little, I worked with him,

because my primary school was next
to his shop,

so when I finished school I would
go there

and I would stay there until he closed,
then I would go home with him.

I learnt about fish, how to fillet
fish since I was little,

how to open oysters,

how to cook, because he had a
catering side to the business.

So I started with my father

and yeah, after that I did my
apprenticeship with him.

And so yeah I think,

well lets just say, my destiny was mapped
out in this direction.

Since I was little this is what I was
led to do.

What inspired you to open
'Le Petit Monde' in Devon?

For example was there a precise moment

that you knew that it was here that
you wanted to do it?

Because I don't think there is a ton
of French restaurants here.

Well, I'm not sure.

Well, there are a few, but yes,
not really a lot.

But actually we were looking when
we came from Australia.

We worked in London,

and then after two/three years
of saving,

we wanted to open our own restaurant,

and we searched a bit of the
surrounding areas.

We wanted a restaurant that was
small enough,

so that we could manage it just
the two of us.

We wanted a restaurant that was
close to the sea,

and a restaurant that came with
an apartment above,

so that we didn't need to travel
or commute to work.

So it took about three years to find
the right place.

We viewed restaurants in Brighton,

we viewed restaurants in the North...

in Cumbria,

we went to Falmouth, in Cornwall.

We visited a lot,

and in the end we found this restaurant

that was, exactly what we were after.

So, that's what we went with.

So it was more practical that we
chose Devon, Bideford

and because we fell in love with it.

It was really because it ticked all
the boxes for us.

You said that you worked in London.

How was it different in London,
compared to here?

Maybe regarding the aspects of hospitality

and the restaurants.

In London, being a chef makes you
want to pull your hair out,

and the commuting takes up a lot of time.

I dont think that being a chef in
London is a good career,

except if you're in something exceptional

like as a head chef in a small
restaurant, it was really....

I definitely prefer to be working in
Devon, for sure.

Even if I didn't have a restaurant,
even if I worked for someone else,

I would prefer here for sure.

and obviously your restaurant is
called 'Le Petit Monde'

and I saw on your website that you
have written a little description

about why it is called 'Le Petit Monde',

but I wanted to ask you yourself,

what does this name mean to
you and your kitchen?

Well it was really about finding a
name that spoke to us because...

well, you haven't been to my
restaurant yet

and I hope you will come one day.

It's a little restaurant, I only have
8 tables,

and now it's been 5 years since
we've been open,

everyone that comes now,
generally know each other.

We know them.

Yesterday we were invited to eat
at one of our clients,

who comes in all the time.

So now we're our own little world,

a small family.

So we wanted the restaurant to be
that,

something familial.

So the little world of Florian and Lydia,

it's all the people that come to eat
at ours

and to have a good time really.

That's really nice that you have
created

a little community with your clients.

Your cooking is like a bridge
between France and Devon.

Do you think that your food can
serve as a universal language,

to build connections across
cultural differences?

Everyone loves to eat.

I don't know anyone that doesn't
love good food.

So even if someone arrived, and
they weren't happy

and then they eat something good
here,

they will be happy when they leave

and it's the same with everyone,
the people that come here,

they want to have a little taste.

What we do in France, and what I do,

I do a lot of things but,

mostly French dishes.

And yes, I think that there are people

that have probably never tried
frogs legs, for example,

and they come to my restaurant,

and they try it,

and maybe they have never tried it,

because they've gone elsewhere.

But because our restaurant is so
small and welcoming,

that yes, I think that cooking can
sometimes break down barriers.

And do you think that your
relationship with food

has changed since you left France?

and how has your way of cooking
and eating

evolved through exposure to a
new culture?

Because obviously here in Devon,
in general,

I think it's marked as a place that
is really known for its seafood,

so maybe there is a resemblance
from where your from in France?

My father was a fishmonger and
seafood caterer.

and here I cook fish a lot.

So It's really the same thing.

Since it's my restaurant, I decide
everything I do,

Including the menu.

So It wasn't really a massive shock,
in terms of that.

I found it a bit difficult to find
fish suppliers,

which is weird because,

England is a little island,

surrounded by sea water

and when you don't find any fish,

it's really bizarre sometimes.

But no apart from that, it wasn't
really a shock.

It's what I was doing in France, but
I'm doing it here.

And have you ever had to adapt
French dishes

to please the British?

And was it difficult?

Or was it more of a creative challenge?

No, it's not difficult,

it's just a matter of judging and knowing.

There are things that the English like

and there are things that they hate,

and they won't even try it, they
won't even taste it,

they will just hate it.

And it's just a case of trial and error,

I think is what the English say.

It's just about knowing how to do it,

to observe,

and listen to the critiques.

For example, a really simple thing-
every time,

I argue with my wife about it from
time to time,

because of that.

But I do a lot of Bouillabaisse
(fish soup)

and the Bouillabiasse is served
with a Rouille sauce.

Rouille is a saffron-coloured
mayonnaise sauce,

and every time in France it, goes with it.

Without question, it goes with it.

But here when I do it, and I put
Rouille with it,

99% of the time, they don't want
to eat the sauce.

Even if we explain what it is,
they don't want to eat it.

Now I don't put the sauce anymore.

So that's kind of how you reacted

if someone came to eat at a
French restaurant

and they want to remove the part
that is French.

Yes exactly.

So, there you go.

If it happens once or twice,
it doesn't bother me but,

I say to myself, maybe they
don't like it,

or that they don't want to taste it but

when it's 9/10 people, that
don't even taste it...

I just decided to take it off,

it's just easier and they are more
happy.

So yeah, it's an example like any other.

I was also interested by your
facebook and instagram

and I noticed that,

on one of your posts, you
commented underneath:

"locally sourced scallops with a
French touch"

and it's really this part of the
sentence that interested me.

And so what do you mean exactly by this?

Is there a distinctive way to
prepare this French dish?

Whether it's in terms of technique,
ingredients or presentation.

Maybe it's linked to authenticity
for you?

Yes well, for example,

scallops is something that is quite
popular in France,

very popular.

I would say it's more popular in
France than in England.

Actually the fisherman are battling
it out

between France and England to
get their hands on them.

Let's just say that the scallops
that I do,

I don't think I've seen them anywhere

on any menu in places I've been

and I look at menu's a lot

because it's my job and it's my passion.

So, what I think you're quoting here

it's for example, just flambéed in cognac

It's a French classic

classic French scallop puff pastry

something like that

and flamed with cognac

that's what people come here for

they are impressed by this

because they have never tasted it before

so yes it's things like that

it's a bit difficult to say just one
thing,

just one recipe to describe

what French cuisine is,

but it's just technique,

techniques that you wouldn't
generally find that often

you can find it, but not often

so yes, I think that people, especially
our clientele

who are majority people between the ages
of 40 and 70

who have spent a lot of time in France

so they know a little bit

and they are happy that it's memories
from their holidays

from when they were just kids

or when they would take their kids
on holiday to France

and well, here they find the pleasure and
the taste

that is very interesting that the
majority of your clients

is between 40 and 60

yes well, it's Devon as you know

it's not very populated

and it's Bideford as well

in Bideford most of them are pensioners

or people who work from home

so yes I would say the majority of
our clientele is 40 and 60 years old

and for example, with a British dish

I don't know like a roast

beef wellington

oh yes beef wellington,

how do you change this dish, so that
you add a French touch

because I saw on your menu that you
have a roast,

or that you had a roast,

and you changed it in the way that you
prepared it

so I was interested by that

With the roast, we haven't done this here

I don't do a roast, but I do steak frites,

lamb shoulder, pork cheek, beef cheek

we make things like this

but for example, speaking of wellington,

we did this for Valentines day

we did a Monkfish, do you know Monkfish?

yes, yes

Monkfish Wellington

it's the same concept as Beef Wellington,

but instead of beef,

you have Monkfish.

It's a dish that is both French
and English.

People loved it!

They wanted to try it because it's
a Wellington.

I don't know anyone who doesn't like it.

So yeah, we do a little

Anglo-French twists like that,

to please everyone.

And also, for me,

to have fun!

I love experimenting,

it's fun to see how people react.

So you like to experiment?

Yes, yes!

And do you travel often?

If so, have you ever taken a dish
from another culture

and given it a French touch?

Yes

Australians love their squid.

In Australia they eat a lot of it

I learned some techniques there,

because I worked with Australian chefs.

It's not really dishes, but rather,

techniques that I have kept.

But that's what being a chef is.

You learn every day.

When I discover something,

and it smells good,

I want to try it.

So I try it in my kitchen.

If it's good quality,

I make it again, and that's it!

So yeah, that happens.

I know you told me that it's difficult
sometimes

to have access to fish,

but how do you get French ingredients
in Devon?

for example, with cheese or other
products have you found...

Well, I know you said it's difficult to
find local suppliers.

Maybe your family import them
for you?

Or is it too expensive?

Oh no, it would be too expensive to import
things like that from France.

I learned recently that with the UK
no longer being part of the EU,

everything has become more expensive.

So, I try to work with English products.

Not French but English.

But for example, instead of buying
French duck,

I buy English duck,

which is just as good.

That's just an example.

But I would say that...

Do you think that takes away

some of the French aspect of the dish?

Not really.

If you want, for example,

Toulouse sausage for a cassoulet,

you can make them yourself.

They won't be from Toulouse,

but it'll be almost the same.

Apart from a few ingredients that I miss,
that I can't have,

like foie gras,

I love foie gras.

At the start of the restaurant,

we had foie gras on the menu, that came
from France.

But overnight,

we couldn't get it anymore.

I searched all over the place, as there
are some people that do it here.

And it just wasn't the same quality,
it wasn't good,

so I preferred not to put it on the menu.

But then there are things you can find
just the same,

or pretty similar,

or recreate it to make it feel more
French.

Like snails, for example,

you can buy them here or in France,

it's exactly the same.

So, was it easier to import these products
before Brexit?

Oh yes, absolutely.

So you think Brexit has had an impact
on your business?

Yes, of course.

It has affected all businesses,

unfortunately not just ours.

it's also affected the fact that,

for example, I have been trying to find

a sous-chef for four years...

Impossible to find one.

Maybe if Brexit didn't happen,

there would be more foreign workers
here in Devon,

trying to find work,

to have a better chance at opportunities.

So no, it's not a step in the right
direction.

It's cost a lot.

I dont think Brexit was the best idea,

but that's not the focus of the
conversation.

Certain dishes are tied to the idea of
'home'

and nostalgia.

Is there a recipe that instantly takes
you back to France?

And, conversely is there a taste that
you've discovered here,

that now represents your life in the UK?

I wouldn't say represents,

but something so simple and so silly,

like steak frites.

Steak frites is something I have done
since the beginning and,

every time I have taken it off the menu,

people have kicked up a fuss and
complained,

so I had to put it back on the menu.

And for me too,

when I make a little steak frites
with salad,

it reminds me of when I used to go to the
brasserie

as a teenager with my friends,

having a beer and steak frites.

So yeah, I think that steak frites,

even if it's a bit basic, it's the first
thing that comes to mind.

Also as I've already said I make
Bouillabaisse.

I make things that are very very French.

Do you think that there is a certain
expectation,

maybe from the English,

that in all French restaurants there
is steak frites?

Certainly, certainly yes

it's funny because there are also people

that expect you to give them free bread,

because if you were to go on holiday to
France 20 years ago,

they would give out bread for free,

but nowadays no one does that anymore,
not for 20 odd years now

The bread that I buy from the bakery,

it costs me quite a bit of money.

So if I start giving out free bread,

I'll go out of business obviously.

Some people have an idea in their
head,

and when they arrive,

and it's a French restaurant

they'll think that the waiter, for
example

something that occurs quite frequently,

people think that we are not French
because,

they speak to my wife, who is front of
house,

and they go, "oh so you're not French?"

and she says, no I'm English but my
husband is French.

and so they calm down a bit

and they understand that it is a real
French restaurant

and that it's not just the 'name'.

And so yes, I would say steak frites is
French,

I am French,

So I will say my restaurant is mostly
French.

People enjoy that and they come here
for that as well.

And on the subject of stereotypes,

I don't know if you have ever heard
the expression,

"You are what you eat"

which maybe suggest that food defines
a culture.

In France, for example sometimes,

we call the English "Les Rosbifs"
(Roast beef)

and in England, the French are often
associated with frogs, and snails etc.

What do you think about these
associations,

between food and national identity?

and do you think that food really
represents a culture?

or do you think it's a cliché?

No, I think it's part of a culture.

For example, if you ask a lot of French
people

if they have eaten frog legs or snails,

I'm sure 80% will say no,

they haven't had them this year.

However, if you're talking about Roast
dinners in England,

90% of people in England will have one
on a Sunday.

And we tried to open on Sunday's,

but we're actually closed on Sunday's,

because we tried for a year and a half

to open on Sunday's

and no one, no one.

They all wanted to go to the pub to
have their Roast.

They didn't want fish, they didn't want
steak frites,

no they wanted their Roast.

So I would say yes and no,

how do you call it again,

the stereotypes,

yes the French love their baguette,

but it's not for that reason that we eat
frogs.

I wouldn't say that you are what you eat,

because I don't know what they eat all
the time.

I think with the English we are so
traditional like that,

we always have a roast on a Sunday.

We are like creatures of habit.

I think it's great,

because it gives you a day where
you are together as a family,

to see the grandparents, to see the
children,

things like that, so I think it's great.

And the majority of Roasts when you go to
a pub,

it doesn't cost too much,

it's like 10, 12, 15 pounds,

so it's also an opportunity for the
English to

go out on a Sunday, which they wouldn't
normally do.

Here they would have to pay around 50
pounds

for a restaurant meal, so...

I think the Roast is a cliché that is
really true for the English,

but the frogs isn't a cliché for the
French.

And in your opinion,

do you think that food can help break
down stereotypes

about foreign cultures,

and create bridges between communities?

Yes definitely,

As I said to you earlier,

those who have empty stomaches,

and you give them something to eat,

afterwards they are happy.

And I think that when you have someone,

who is difficult, or doesn't come from
the same background as you,

or doesn't even speak the same language
as you,

like me in Australia.

When you find yourself around a
table,

and you're eating all together,

there is an opportunity to talk and
get to know one another,

to see the bigger picture.

So yes, I think it opens doors.

Food opens doors, like for me

I was a chef,

I cooked,

I met my wife because she loved my
cooking.

She first spoke to me because she adored
my food,

and now we've been married for
10, 12 years.

So there you go.

She was English, I didn't speak English,

the only thing I knew how to do was cook.

and are your waiters all English or are
there some French?

It's only me and my wife.

I am in the Kitchen and she is in
the front.

She is English and I am French.

And what are your future plans
for 'Le Petit Monde',

and for yourself as a chef?

Do you have any dreams or goals you
wish to accomplish here in Devon,

or elsewhere?

Do you think you will always stay in
Devon?

It's a bit difficult to know what we
will do.

But I think we will stay here as long as
people want to dine with us.

We will stay here, and in the future,

we will have children.

So I don't know if when we have children,

if it will be the same life,

maybe it will be a bit harder.

So maybe we will do something else,
maybe not.

I'm not sure, but we are happy with what
we're doing right now.

The people are happy.

I think we have a good reputation in
Devon so,

We will keep going at that and we'll see
where we go in the future.

And in terms of children,

If you don't mind me asking,

do you think that your house will be
bilingual?

Oh yes, definitely,

but then again,

I would love for my son or daughter
to speak English and French,

that would be a plus.

I would have loved to have been able to
speak English since the age of 12,

that would have been marvelous,

It would have been a lot easier for me
when I left for Australia.

it would have opened more doors.

And I think that languages,

are super important.

So yes, I would try as much as possible
to speak in French,

but I'm not a very good teacher,

and I'm not very patient,

so I will do my best.

I think it's also super important,

to also be able to communicate with your
family as well in France.

Yes, exactly.

Well, I think that is all my questions.

Do you have anything else you would
like to add,

regarding your experience here in Devon,

or your regarding your restaurant?

maybe in terms of the locals.

I think I've said everything already.

It's been 5, 6 years since opening our
restaurant.

We got through Covid, which was a big
hurdle,

and now we're cruising,

we make people happy,

we work all hours, with my wife.

We try to do good food for good people,

and it seems to work.

Thank you so much for your time.

No worries Grace, I hope that your
interview is good,

and if you need anymore questions,
just let me know.