I am very attached to valuing the work of producers, and I want to be the link between the product and our hosts.

I have a sensitivity to the plant world which transformed my way of conceiving the vegetable, becoming a centerpiece in each of my culinary compositions.

I want to transmit my passion for the earth, ensuring the transition from farm to plate.

In an alarming context in terms of ecology and climate change, I think we must be the drivers and serve as role model for this vital food transition to our dear planet.

“Nothing is more contagious than an example,” said La Rochefoucauld.

In my kitchens, I commit every day to promoting the respect and well-being of my collaborators, the promotion of our local producers, the promotion of seasonal products only, the respect of an eco-responsible and local fishing, the minimization of our waste, the creation of a supplier charter to limit the consumption of packaging of all kinds, the promotion of processes such as lacto-fermentation which brings a lot of benefits to our health, as well as the setting up of workshops with neighboring schools to educate the youngest on “eating well”.