Originally from Poitou-Charentes, I started my apprenticeship in les Deux-Sèvres and continued in Charente at Château St Catherine (Relais du Silence) in Montbron (16), then to Lyon at the villa Florentine (Relais & Châteaux), followed by a passage in the Lot in Cahors (46) at the Château de Mercuès (Relais & Château) before flying to London in the district of Mayfair and opening myself to the different cuisines of the world, rich in this wonderful experience. I returned in France to open my establishment in which I do not want a menu but rather to be guided by what nature offers us as a central point, including the world of plants, flowers, herbs, roots. Edible flowers were difficult to find ten years ago but they are now democratized.
In my kitchen, I test, I learn and I make infusions, distillations, macerations and decoctions of flowers to give flavor to my different culinary creations. I do not forget the use of fresh flowers for the appearance and the visual, but also taste thanks to their freshness, liveliness and this grassy side.
I also advocate a cuisine of seasons which is respectful of the environment. I am also engaged in various associations which go in this direction, the closeness with artisans, producers also invested by this permanent quest for eating “better” while leaving nature do its work by simply accompanying it.