I am passionate about nature; I travel the world, alternating between urban jungle, wilderness and oceans.
When my dishes are seafood, I defend the Catfish, old and long fishes to better protect the Sea Bass, the Pike Perch, or the Turbot.
When my dishes are land-based, I organize the short circuits around my house to listen to my producers, respond as best as possible to their needs and to the generosity of the land, thus obtaining the optimal quality of each product.
When my dishes are healing, they are made from Spirulina, burdock root, or other superfoods with magical powers.
The wine list is well thought out, we fight plastic and polystyrene, and each of us, at our own level, works towards the respect of the other.