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ABOUT
Graduated from the Ferrandi Paris school after 5 years of study, I had the opportunity to learn French haute cuisine and to be trained by chefs from 2-star restaurants in the south of France and in Paris.
I then decided to travel for a year in Southeast Asia in order to discover a new culinary culture, Asian gastronomy having always attracted me because of its very plant-based and floral cuisine. Back in France, by becoming a private chef, I wish to offer my vision of cooking and my culinary creations which I renew regularly: plant-based, refined and exclusively seasonal cuisine, cooking at low temperatures and careful plating of the plates.
Extremely attentive to the quality and extreme freshness of my products, I only work with French producers in short circuits. This approach is particularly close to my heart because I want to support local production in my region as much as possible while promoting their exceptional products in the menus that I design.
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