Having graduated from the Ferrandi Paris school after 5 years of study, I had the opportunity to learn about French haute cuisine and to be trained by chefs from 2-star restaurants in the south of France and in Paris.

I offer a plant-based cuisine focused on vegetables, which I particularly enjoy working with in all their forms. I enhance them with herbs and spices that elevate my ingredients. I cook meats and fish at low temperatures and sous-vide. This combination allows me to create a light, refined, and colorful cuisine.