NEW YORK
In September 2009, I was invited by "StarChefs" to participate in a meeting of American and foreign chefs in New York.
I had a lot of fun cooking with a "mystery basket" (surprise ingredients!) in front of an audience of young chefs passionate about their craft.
Cuisine is becoming more and more fashionable, but I met women and men who shared their successes, their failures, and spoke to me about their common concern to bring quality to other cities, far from New York, where they each try, in their own way, to exist and bring joy.
I was moved and touched by the demonstrations of respect for my work, by words of absolute kindness. I didn’t expect such a warm welcome, and by opening my first restaurant in the United States, it’s also a way for me to say Thank You to them.
I had a lot of fun cooking with a "mystery basket" (surprise ingredients!) in front of an audience of young chefs passionate about their craft.
Cuisine is becoming more and more fashionable, but I met women and men who shared their successes, their failures, and spoke to me about their common concern to bring quality to other cities, far from New York, where they each try, in their own way, to exist and bring joy.
I was moved and touched by the demonstrations of respect for my work, by words of absolute kindness. I didn’t expect such a warm welcome, and by opening my first restaurant in the United States, it’s also a way for me to say Thank You to them.