“Concerned about an eco-responsible future and eating well, I transmit my knowledge around the world to do with the products available to us and in season, in a spirit of preservation of local and sustainable resources.

Respecting the raw materials, enhancing and transforming them thanks to short-chain production, ensuring maximum freshness and local economic development.

An obvious awareness of the need to limit waste and packaging.

My greatest achievement, both human and social, is the creation of an associative bakery, the Café Gourmand, in Bujumbura, the capital of Burundi. The challenge was the exclusive use of flours, raw materials from the local soil, minimum imports and staff training, in the poorest country in the world.

Every place on our planet contains riches that must be preserved, protected and maintained in order to leave future generations aware of the heritage they possess. »