Auvergne-Rhône-Alpes

Upper Savoy

France

Cruseilles

Originally from Savoie, I have been working as a chef for several years—a profession driven by passion. Recently, I made the choice to delight my guests in a different setting by offering my services directly to them.My mission is to immerse you in my culinary world—a world of sharing, stories, creativity, and flavor. I would describe my cuisine as refined, traditional, and inventive.I love working with seasonal ingredients, sourcing them directly from local producers. This commitment to quality ensures that I can offer you exceptional dining experiences.

Amuse bouche du chef

œufs cuits à 64 degrés et ses légumes en plusieurs textures

Tartelette estivale et son œufs parfait

Côte de bœuf, sauce béarnaise, pomme de terre à la truffe d’été

Bar en croute de sel, beurre de câpre, risotto de céleri

Financier gastronomique aux fruits rouges

gastronomie

Privatkoch