The passion that drives me is the love I have for my job.
Simple, temperate and elegant are the words that best describe my pastry making. Instead of having become a painter, I exploit my creativity and sensitivity through my sweet delicacies …
At the age of 15, when I started out, I had a flash of insight: I realised that it didn't take much to give a lot of happiness. You can't become a pastry cook or a chef without being generous and fond of good food. There is nothing like the wish to please …
In France, we are fortunate in having the best ...

PARTNERS

Tomaz Kavcic
A hint of (gentle) madness
RECIPE : Fish cooked on a bed of salt

Christophe Pelé
The power of the senses
RECIPE : Squid, squid ink, citrus cream and Mosciame

Laurence Salomon
Militant by nature
RECIPE : Thinly sliced guinea fowl with yellow courgettes, green pepper and ginger. Parsley quinoa spaghetti and vegetarian cream with hazelnut oil

Jean-Luc Rabanel
Plant alchemy
RECIPE : Bonito sushi

David Zuddas
Ambitions and more…
RECIPE : Mackerel tails in salt, steamed middle cut, celeriac and horseradish, sweet potato and juniper sorbet

Christophe Michalak
Heavenly sins…
RECIPE : Sexy fig tartlet