THE PRODUCT

I realised very early on that I didn't know the raw material.

I discovered it, looked at it, ate it, touched it to build my sensory universe and write my pantry.

I ingested and digested this discovery and the result became more harmonious as the days went by.
Little by little I took the product into a new universe, amazed every moment by the infinity of flavours.

I want to put feeling and intelligence into my cooking. People need poetry, tenderness and well-made things.
I realised very early on that I didn't know the raw material.

I discovered it, looked at it, ate it, touched it to build my sensory universe and write my pantry.

I ingested and digested this discovery and the result became more harmonious as the days passed.
Little by little I took the product into a new universe, amazed every moment by the infinity of flavours.

I want to put feeling and intelligence into my cooking. People need poetry, tenderness and well-made things.

The balance of the plate

Painting fascinates me and I will be taken in by it.
The painter expresses things that belong to the realm of the unspeakable with what is his own.

It gives to see, it gives to share. And I like this sharing.

The presentation, the dressage teach me harmony and make me meet a form of peace.

For me, it is a human cuisine that requires humility on the part of both the cook and the person tasting the dish.
Painting fascinates me and I will be taken in by it.
The painter expresses things that belong to the realm of the unspeakable with what is his own.

It gives you something to see, something to share. And I like this sharing. I need to put poetry on the plate.

The presentation, the dressage teach me harmony and make me meet a form of peace.

I always have to position my kitchen visually.
My instinct guides me, makes me apprehend qualities and defects, sometimes brings new flavours without my knowledge.

The composition of a plate must be very well constructed, legible, singular and I try to find a way to both move me and give pleasure.

The rhythm

The discovery of jazz was also a shock.
World music, it is like cooking, multiform, rhythmic like life. In life.

The music is in the tempo of a meal with its fullness and its smoothness, its syncopated rhythms and its breaks, the hot and the cold, a flowing broth...

In my kitchen, the rhythm is self-evident.
The discovery of jazz was also a shock.
World music, it is like cooking, multiform, rhythmic like life. In life.

The music is in the tempo of a meal with its fullness and its smoothness, its syncopated rhythms and its breaks, the hot and the cold, a flowing broth...

In my kitchen, the rhythm is self-evident.

The instinct

Today, I am concentrating on this essential.

I try to keep my spontaneity, my instinct, but well supported by a well done preparatory work.

You have to find the right tone, the regularity, the balance.

The team concept is essential and I am very attentive to it.
I imagine, I conceive, I give the impulse and those who surround me every day, translate, build, with their know-how. Because a dish must be good. And "being good" means opening up the field of emotions.
Today, I am concentrating on this essential.

I try to keep my spontaneity, my instinct, but well supported by a well done preparatory work.

Cooking is about the product, the seasoning, the cooking.

You have to find the right tone, the regularity, the balance.

The team concept is essential and I am very attentive to it.
I imagine, I conceive, I give the impulse and those who surround me every day, translate, build, with their know-how. Because a dish must be good. And "being good " means opening up the field of emotions.

Risk and life

Let's take my red-legged crayfish. They are cooked in a court-bouillon, pan-fried with grilled Camargue rice and lemon peel.

I then add girolles fried in veal juice and then diced cucumber fried in marsh mint. All these very different elements must be combined and a warm sabayon added.

For me it's a very nice dish, but I can miss it because finding the balance between these five products means taking five risks.

Risk is giving life to the kitchen and I add to my definition of "being good" risk and life.
Take, for example, my red-legged crayfish.
They are cooked in a very strong court-bouillon, shelled and pan-fried with grilled Camargue rice and lemon peel.

I then add fried chanterelles in veal juice and diced cucumber fried in butter and marsh mint.
All these elements, which are very different in their flavours and textures, must be combined and a warm sabayon added.

For me it's a very nice dish, but I can miss it because finding the balance between these five products means taking five risks.

Risk is giving life to the kitchen and I add to my definition of "being good" risk and life.

La création

Encounters, sensations, produce in me a kind of trigger and set in motion the process of creation... I advance by small impulses, small intuitions, which are only the logical continuation of what I built the day before or twenty years ago.

A discovery can be a simple detail, a good idea that appears as a solution and turns everything upside down. And suddenly the idea appears from who knows where... That's mysterious.
My culinary story is just a never-ending knit that I have been making day after day since the beginning and I hope until the end.