From Lyon to Paris
From pike quenelle, I arrive in the city of the Iron Lady to learn a generous, gastronomic, and indulgent cuisine.
Mon parcours
Canada
It wasn’t the Quebec accent or the poutine that drew me in, but rather the joyful spirit of the region and molecular cuisine that led me to the land of black cod.
Ireland
Friendly and authentic cuisine I’ve worked with local products from both land and sea, always pairing good wine with bold flavors.
Australia
From Noosa to Margaret River and Exmouth National Park, I discovered Asian cuisine here around the same time I took my first wipe-outs surfing.
Japan
The art of precision, Japan was my school of discipline and attention to details : Okaido, Niseko, Kyoto, Tokyo, Sapporo, Osaka.
Fiji
Fire-grilled lagoon fish cooked directly on the sand for a back to the roots while savoring vibrant tropical fruits and a glass of Cava.
New Zealand
Raglan, Wanaka authentic cuisine from nature to plate, organic, blending Maori and Asian influences.
This is where I share the fruits of my journeys: a cuisine filled with love and stories.
Switzerland