Specializing in plant-based and vegetarian cuisine, I work with vegetables, plants, and nature in its wildest state. I love foraging, and I find it interesting to bring elements from the outdoors to our plates for a truly unique experience. I am also a real fan of fermentation, which allows you to achieve certain very specific flavors and notes. This is particularly interesting in plant-based cuisine, which does not use animal protein. Finally, I am also trained in chocolate making, a technical field that allows me to develop my creativity to the fullest.