My travels made me understand that the authenticity of a dish often lies in a subtle balance between tradition and innovation. I see myself as an insatiable traveller, always in search of new flavours and culinary approaches.

Generosity, the kind that warms both body and heart. It is also the enjoyment of a large gathering for a slow-cooked dish and a glass of wine. What I find fascinating is its capacity to tell a tale in dishes often inspired by childhood memories. It is up-front cuisine, spirited and, above all, timeless.

On the menu, melt-in-the-mouth beef chuck with Pinot Noir and Burgundy snails is intended to rouse memories for the tastebuds. I like the idea of giving these classics a new soul by adapting them to today’s taste with lightness and finesse. My goal is to preserve the authenticity of our terroir while updating tradition in just the right way. Being in contact with Chef Philippe Augé has also enabled me to fine-tune my approach, especially to the art of sauces, a real signature stamped on French gastronomy.