My style of cooking is much more personal, poetic, and authentic. With each dish, I look for a sensory experience where flavors, textures, and aromas combine harmoniously. Sharing a moment at my table is a bit like a journey that awakens the senses and creates lasting memories.

I think a lot about how to work with products without changing their character. How to keep things simple while innovating. I draw inspiration from the Mediterranean flavors but also from the subtleties of Burgundy. A dish has to provoke something, recount a pleasing story.

It’s a personal evolution. I still want to create, to have fun but also to take risks. It’s part of the job, but above all it’s part of my personality.

Each step requires great precision. For example, how to select the ingredients is very important. They must be fresh, seasonal, and sourced locally. I’m also incredibly lucky to be able to “help myself” directly from our kitchen garden. Then, it’s a question of mastering classic techniques, revising them, and enhancing flavors. And of course, to be daring. I believe that creativity is the key to everything.