The hot seat

Chef Martial Noguier of one sixtyblue

Ingredient Capriole goat cheeses. I am really in love with their Old Kentucky Tomme. It’s really sharp and pairs beautifully with rack of lamb. I serve the rack with white bean puree, garlic confit, rosemary sauce and a baby arugula salad that gets thin slices of the cheese.

Kitchen gadget The Turn Up, a machine I use to hollow out vegetables and fruits to make them into cups. It’s great for presentation. I like to serve tuna tartare in a hollowed-out radish.

Restaurant Le Francais (269 S Milwaukee Ave, Wheeling, 847-541-7470). Roland Liccioni is very talented. I love his foie gras ravioli with truffle sauce. (He can still serve foie gras in Wheeling!)

Inspirational place Whenever I need anything and can’t find it or am doing a menu change and need ideas or new ingredients, I go to Tekla Importers (1456 N Dayton St, 312-915-5914, appointment only). Sofia Solomon gets the best everything: olive oil, balsamic vinegars, truffle oil…anything!

Music to cook to Ray Charles, especially “A Song For You” from The Love Song album.

1400 W Randolph St between Ada St and Ogden Ave (312-850-0303)