“I have many strong memories of my childhood, in Bussières. Delectable smells from my father’s butchery permeated the house – meat pies fresh from the oven, steaming brawn, salamis and saussison drying, blood sausages cooking, smoking pork belly, sausage meat being mixed.

Experiencing these aromas inspired my first fascination with the culinary world. But my first true taste of this world was with Michel Guérard, in Eugénie-les Bains, thanks to an unexpected recommendation by Nicolas de Rabaudy. I discovered a world that marvelled me.

I believe that, since day, ‘la cuisine’ is my daily guide, it gives an immeasurable thirst for life.”