What made you want to become a chef?
I got into cooking by chance. After studying general education, I found something very practical in the restaurant business.
My mother introduced me to the world of cooking and I was immediately hooked. That's when I realised that I'd found my calling.
Is there a childhood culinary memory that stands out for you?
My grandmother was a great cook. I still remember very tasty desserts like tarte Tatin or baba au rhum. It's a bit of a paradox, because these days I'm more into savoury dishes.
But my desserts are deliberately far removed from classic pastry-making; I'm looking to rediscover the tastes of childhood, but revisited with a restaurant approach.
How would you describe your cooking, without jargon?
I work a lot on the spur of the moment and on a gut feeling. On Sundays, I go to the market and compose my dishes according to what I find.
The menu evolves according to my desires and my discoveries. If a product catches my eye, I try it out and let the customers taste it. It's sometimes experimental before finding its place on the menu.
What product inspires you most when you're creating a dish?
Fish, without hesitation. I get the most pleasure out of it. It offers great freedom, but also demands a great deal of precision.
How important are the seasons in your cooking?
The seasons are the focal point of my cooking. You have to live with them. They dictate the products, the cooking and the balance. For me, that's a given.
Which dish on the menu best represents your world?
Sea bass with bouillabaisse sauce. It's a dish that's like me: easy to understand, focused on the product and with a strong identity.
What made you want to join Wine in the City?
I was originally looking for a workshop to develop my business as a home chef. I came across Wine in the City by chance.
I'd heard a lot about the place and fell in love with it. Here, for the first time, I can shape my cuisine in my own image.
How would you like your customers to feel when they leave the table?
I'd like them to be surprised. That they've discovered something new, a flavour or an association that they didn't know existed.
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