Boris of Myanmar:
A Profile

Boris Granges of Le Planteur

On a recent trek through Myanmar, North by North East staff met with Boris Granges, owner of Le Planteur Restaurant in Yangon. We were so fascinated to find a restaurant of such international standard on our journey, that we had to conduct an interview to find out more.

Le Planteur restaurant is located in a neighbourhood you would not believe is in the heart of Yangon, just a short ride from the holy Shwedagon Pagoda. The tranquility of the garden, along with the lush flower bushes and a cool breeze whispering through the tall slender palms instantly give you respite from the hustle and bustle of city life.

Le Planteur

First built as a home during the colonial period nearly sixty years ago, the house has in turn been occupied by diplomats, once becoming a covert school during the war and even a boutique hotel. Then in 1996 the building and the large garden were restored to their original magnificence by the present owner, Boris Granges, a chef of Swiss nationality who dared dream of serving the finest French cuisine in Yangon. His dream indeed came true.

The restaurant has received numerous awards and is considered today the best of the country, serving a personalised cuisine of its owner-chef who was a close disciple of the great names of fine food Roland Pierroz and Girardet in Switzerland.

Le Planteur

At Le Planteur the cuisine is French, the management is Swiss, and the service is Myanmar. Three good reasons to trust that you will be getting the very best.

North by North East: Boris, what brought you to Myanmar?

Boris Granges: The hotel management school training at the Ecole Hotelière de Geneve in Switzerland brought me to Thailand 11 years ago. I had, in the beginning, no intention to stay in Asia and wanted to go back home in Switzerland once my 6 month training course was finished. But after my training, I received a job offer in Thailand. I began managing a duck foie gras farm in Kanchanaburi, which lasted until the company's bankruptcy two and half years later. My management skills where apparently not the best! Well, at that time I definitely decided to leave Asia. But, the day before I was scheduled to leave in 1997, I met a person searching for a partner to run an Italian restaurant in Yangon. I never considered going to Burma before that. I took the challenge, packed my luggage again and ran this restaurant for 9 months before leaving it to open, on my own, Le Planteur.

NXNE: What do you like most about Yangon?

BG: I like its quality of life, security and peacefulness.

NXNE: How long have you been in the restaurant business? Where did you start?

BG: I have always been in the restaurant business. I completed a cook apprenticeship in a restaurant, which was rated 19 points by Gault et Millaut in Verbier, Switzerland. After that, I worked in Switzerland in various famous restaurants like: Le Béarn in Geneva (2 Michelin stars) and finally with Girardet, who was at that time the most quoted cook on the planet. From this, I decide to go to Hotel Management School for 3 and half years in Geneva.

Boris and Wife Shopping in the Market

NXNE: Do you have a family in Burma? Tell us about them?

BG: Yes. I live with my wife and my two kids. I met my wife at school in Geneva. She followed me to Burma. My boy will be 4 and my daughter is 2 years old. My wife and I worked together the 3 first years at le Planteur. This adventure would not have been possible without her. She trained the service staff and me the kitchen staff.

NXNE: What is Burmese food like? What do you like best?

BG: How to say...it's different. Traditional Myanmar cuising is based on oily curries of meat, fish, eggs or vegetables cooked for hours, most of the time enhanced by "ngapi" (fermented prawn or fish paste). The main food is rice, the side foods are curries, cooked vegetables, condiments, vegetable dips and a soup. Dessert is optional.

I think Ngapi has the most horrible flavor and smell I have ever experienced with food. Unfortunately Myanmar cuisine uses it everywhere.

In the mornings the most popular dish is "Mohingha". This is a fish soup with noodles, beans, banana shoots and duck eggs. Sometimes it is spicy, sometimes not. This is one of the most famous foods in Myanmar, along with "Ohn No Khaw Swe" (coconut noodle and bean soup with chicken).

My favorite Myanmar dishes are Mohingha, Ohn No Khaw Swe and "Lapbet" (fermented tea leaves and condiments).

Boris at Home with Family

NXNE: Why are you in the food business?

BG: Since I've been able to talk, I've always said that I wanted to be a cook. I've always been fascinated by the magic of transforming raw products in fantastic combinations. When I was a kid I always appreciated the work of a cook, as it reminded me of the production of a magician. I regret today that I know how to cook. It was a bit more fun when it was still a kind of magic. If I go to a restaurant, I have to force myself to not analyze everything to enjoy my evening.

NXNE: Why is Le Planteur in Burma instead of Paris or New York or Bangkok?

BG: Well, certainly it was no plan to leave Switzerland longer than 6 months for my training. I fell in love with Burma later on.

NXNE: Why do you think people should travel to Myanmar?

BG: Well, the answer could be political. I will answer only from the tourism point of view. Myanmar is the most fantastic, culturally untouched and authentic country I know in Southeast Asia. The other point is that Myanmar people are fabulously nice. Also, Myanmar benefits from an extremely rich cultural heritage, fabulous pagodas and a multitude of places to visit. You could travel as many times as you wish in Myanmar, as the sheer number of places to visit are enormous. Myanmar also has a great deal of fantastic beaches and resorts.

Boris Selecting Durians

NXNE: What is your 'mission' in this life?

BG: The well being of the people inside my little universe always in respect to the others who are not part of it or surrounding it.

NXNE: Do you have any hobbies?

BG: I love to spend time with my family and read. I also raise orchids and birds at home. I like to travel as much as I can and I collect antique cars.

NXNE: Outside of your restaurant, where are some of your favorite places to eat in Myanmar?

BG: The most recommendable Myanmar restaurant is La Padoma. It has a kind of Myanmar/Thai fusion cuisine in a beautiful setting. I would also recommend Aung Thu Ka. This is a real Myanmar restaurant extremely popular among the local Yangon population. It is local standard, so one may need to keep one's eyes closed while eating, but the food is fantastic.

Le Planteur Restaurant is located at:
No.16, Sawmaha St., Bahan Tsp., Yangon, Myanmar
Tel: 951-549389