The Pan Chef Martin Can’t Cook Without

Sep 8, 2025, 3:45 AM•madeincookware

At the helm of the iconic New York-based Le Bilboquet, Chef Camille Martin brings French technique and a seasonal soul to every plate. We spoke with her about her dream of a garden-to-table restaurant, her love for sauté pans, and why even simple radishes can be unforgettable

WATCH THE FULL INTERVIEW

What dish tastes like home to you? Chef Camille Martin: Probably something that would come from my parent's garden, like a tomato salad, strawberry preserves, or ratatouille.

“Bad cookware can change the dish: it causes irregular cooking, for example.” camille martin

How do you use Made In cookware to finish a favorite dish on your menu? Chef Camille Martin: I like to use dishes like the gratin to present it- they look great on the table, and have a home-cooking finish.

If you could open a dream restaurant concept guaranteed to succeed, what would it be? Chef Camille Martin: A sustainable restaurant with a garden and a menu that would be changing (based) on the garden’s availabilities. What’s the best meal you’ve had recently? Chef Camille Martin: In Alain Passard’s kitchen at L’Arpège a simple carpaccio of different radishes, seasoned with the best olive oil, and aged Parmesan.

Which piece of Made In cookware do you find yourself reaching for the most? “The Stainless Clad Frying Pan, always and forever”

Check out the rest of Chef Camille Martin’s kitchen essentials.

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