David discovered cooking through his grandmother and fishing through his grandfather, so it was only natural for him to begin a culinary apprenticeship at the age of 16. After working for several years in various establishments, including 4-star hotels and Michelin-starred restaurants such as La Tour D'Argent in Paris and Le Pavillon Le Doyen in Paris, David has gained extensive culinary expertise and developed his own creative style.

Born in Brittany, David has a particular fondness for fish, as well as forgotten vegetables like parsnips, Jerusalem artichokes, and tuberous parsley. His cuisine is based on the quality and freshness of products according to the seasons, but most importantly, he believes in respecting the ingredients.