“For me, cooking is a bit like music. You put flavors together like notes, you listen carefully while cooking, you make adjustments, and sometimes the perfect moment comes when everything lines up like the perfect melody!”

 

In addition to this passion for cooking and the need to offer pleasure and delicious food to our guests, there are also strong values in which I deeply believe.

 

These values were passed on to me by the great chefs who supported me during the early years of my career and who still inspire me today. Sharing, transmission, sincerity, and excellence.

 

Cooking is an extension of oneself. Of one's sensitivity, one's history, one's personality.

My cuisine would be defined with these simple words: The Product, The Time and the Taste

 

The requirement for quality and proximity of the seasonal products that we offer at Restaurant Le Bistronome - Cuisine & Vins is a key element for me because it also contributes to the promotion of local know-how and respect for our environment.

 

The notion of time is then omnipresent whether for our market gardeners, our breeders, our winegrowers but also in the kitchen, for our cooking, our juices without forgetting the time necessary for the training and support of our young people.

 

Finally, I want to never lose sight of the fact that the culmination of all these efforts, from field to plate, remains Taste. It is the shared sensation that will bring pleasure and color one's own memories. "

 

I am often amazed by the talent of many of my colleagues, whose technique, audacity, and sometimes even genius inspire me. This enriches me and constantly pushes me to improve my recipes.

 

I learn every day, again and again!