Chef Christophe and Nathalie Richard-Vitton
Could you introduce yourselves?
Chef Christophe: My name is Christophe Dovergne, I am a chef and a teacher. I am also known as Chef Christophe online, and I am partnered with Nathalie.
Nathalie Richard-Vitton: My name is Nathalie Richard-Vitton, partner of Chef Christophe in the company Cook Event. We are specialized in writing cookbooks, training, consulting, creating viral videos for brands on social media, and, of course, cooking!
What was your first connection with Kosovo?
Christophe: Our first visit to Kosovo was under the auspices of—and it still is—the French Embassy, which trusts us to deliver cooking classes, establish partnerships with schools, train young people in culinary skills, and also showcase French cuisine and culinary techniques on various occasions.
Nathalie: During our first visit, one of our main goals was to promote a cookbook we wrote about traditional French cuisine, which could even help someone prepare for the French CAP Cuisine certification. We aimed to share culinary techniques with both public and private schools in Kosovo, as we realized that while we cook different dishes, we actually use the same techniques.
Christophe: Over the course of our visits, we’ve been struck by how quickly the country has advanced in the culinary field—whether in terms of equipment, goods, or the products available in supermarkets. On our very first visit, finding almond powder was a challenge, and today, we’re debating whether to use Buddha’s hand citron or kumquats. In just a few years, we’ve witnessed incredibly rapid and effective culinary progress.
What is your current connection with Kosovo?
Christophe: Today, we are fortunate to work with the French Embassy on two main projects: the Francophone Film Festival and Francophonie Week. We also return to conduct training sessions and share French cuisine.
Nathalie: We have a special connection with Kosovo because every time we visit, regardless of the setting or audience, when we hold training sessions or cooking demonstrations, we encounter people who are eager to learn, interested, and also keen to share Kosovo’s culinary traditions. So we learn in the process too—it’s a very enjoyable exchange. Kosovars are incredibly welcoming and kind, and cooking allows us to connect easily and create truly meaningful moments of sharing.
Do you have an anecdote to share with us?
Christophe: During my first visit to Kosovo, having never set foot in the country before, I arrived at the airport and realized my suitcase had been lost. I approached a military officer to explain that my luggage was missing, and he simply told me, “That’s how it is—it’s lost.” Then, someone from the Embassy picked me up and told me the same thing—“it happens”. We headed to the Embassy, and soon it was time to start working. The problem was, my suitcase contained the cheese platter, the escargots, the chocolate, a large part of the menu, and, most importantly, all my cooking tools. So, we prepared a menu for ten people (members of the Kosovar government and Embassy representatives in Pristina) using what we found in the Ambassador’s personal freezer, at the Embassy, and a few groceries. And above all, Kadrije—the Residence’s cook—lent me her chef’s jacket. So, when the Ambassador called us at the end of the meal to greet the guests, I was wearing Kadrije’s jacket, which was far too small and tight for me.
Nathalie: The first time we came to Kosovo, it was for a mission, for work. But since then, every time we come back, it’s also because we’ve built friendships with everyone. We’re always excited to return—not just for work but to reconnect with our friends, which makes it all the more enjoyable.
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