I retrained in cooking at the Ferrandi school. I then worked in the kitchens of Hélène Darroze, Manon Negretti, and Antoine Guichard (2-star Chef - l'Oiseau Blanc). In 2020, I launched an Instagram account which now has over 13k followers, where I share my recipes. In 2023, I published a cookbook with Marabout.

I offer a modern, sharp, local, and seasonal cuisine. I produce my own olive oil in Luberon, a large part of my fruits and vegetables, and all my herbs come from the family garden in Normandy. And as visuals are as important as taste, I offer to bring my own tableware: a collection of custom-made ceramics handmade in France

Example dishes:

• Lobster ravioli with basil, bisque sauce
• Stuffed shrimp rolls with Vietnamese coriander
• Sun-dried tomatoes in aromatic tomato water
• Butternut squash ravioli with foie gras and walnuts
• Sea bass with yuzu kosho beurre blanc and colorful condiments
• Sea bream crudo with cherries and tarragon
• Sea bass ceviche with coconut milk
• Buckwheat blini, panko-crusted fried egg with parsley, sautéed mushrooms