How would you describe your cuisine?
My cooking is a tribute to simplicity and authenticity, always centered on beautiful seasonal produce. I sublimate the natural taste of ingredients, revealing their essence without artifice. It’s a cuisine of precision: gourmet and comforting. I want it to be accessible to all, with clear, understandable flavors. In each dish, I deliberately limit the elements to two or three to emphasize the balance and accuracy of flavors.
I refuse to give in to the siren calls of over-consumption or trends dictated by inflation, as in the case of foie gras, often over-consumed during the festive season. My approach is based on a rational use of fresh produce and particular attention to minimizing waste. Every part of the ingredients has its place in my cooking, and I strive to make the most of them.
What are your signature dishes?
Certain dishes perfectly embody my culinary identity and have been with me for years. Beef tataki with 11 herbs, which I’ve been preparing for eight years, is one of them. The Landes duck smoked with cigar leaf, also present for eight years, expresses my love for daring combinations. The coquillettes with truffles, a classic on my menu for twelve years, add a touch of comfort. Finally, the escargots de Touraine, pommes de terre confites, and beurre persillé emulsion, a more recent creation, illustrate my constant desire to reinvent emblematic dishes.
Each of these dishes is a combination of distinctive flavors and carefully crafted presentation, always with the aim of surprising and delighting my guests.
What human values guide you?
Honesty is at the heart of everything I do. It guides my approach, both in the selection of quality ingredients and in the way I manage my brigade. I am deeply attached to the quality of my products, but also to the well-being of my team. Working conditions and the humanity we bring to our relationships are for me essential pillars in creating a healthy and motivating environment. These human values can be felt not only on the plates, but also in the general atmosphere of the restaurant.
What role do transmission and training play in your cooking?
Transmission is a fundamental value for me. I was lucky enough to receive invaluable instruction and support when I was starting out. Today, it’s natural for me to pass on this opportunity to others. My role is to help my colleagues grow, reveal themselves, and reach their full potential.
I’ve been working with members of my team for many years: Jack, who’s been with me for six years; Melvin, for fifteen; Kevin, for sixteen; and Artem, my deputy and sidekick for twenty. These are long-term relationships based on mutual trust. We move forward together, in the same direction, always striving to improve and offer the best, both for ourselves and for our customers.
In short, passing on my know-how and my values means perpetuating a certain vision of cooking and people.
