Pays Bas

Hollande-Septentrionale

Hilversum

I'm a French Chef with a Passion for Excellence
From a very young age, I have been fascinated by the art of cooking, with a deep passion for haute cuisine. My journey has taken me through Michelin-starred restaurants and luxury hotels, where I refined my techniques and cultivated a true respect for gastronomy.

Today, I bring together creativity, precision, and adaptability, crafting unique recipes that honor both tradition and innovation. Whether exploring classic flavors or tailoring dishes to special diets, I strive to create moments that are as refined as they are memorable.

Cooking, for me, is more than a profession it’s a lifelong passion, and every plate is an invitation to experience something exceptional.

Pan fried lettuce heart, diced bell peppers, tomatoes, shallots and citrus dressing

Grilled lettuce heart

Sauteed mushrooms, white porto emulsion, green oil and parmesan crisps

Mushrooms cassolette

Gingered pumpkin purée, asian style baby vegetables homemade yakitori

Pumpkin and asian veg

Dark and white chocolate mousse, hazelnuts crunch

Double chocolate mousse

Veggie lovers

Grilled letuce heart

Risotto with lemon zest,rosemary and burrata cream

Risotto burrata lemon and rosemary

Pan-fried duck tournedo, Black fruit demi-glace, potato mousseline and season  vegetables

Duck tournedo black fruit sauce

Suisse meringue, lemon curd, fresh season fruits and lime zest

Lemon curd, meringue and fresh fruits

Gluten out, flavour in

Scrambles eggs, whipped cream and black caviar

Caviar brouillade

Salmon in filo paste withe green shiso leaves, masabi whipped cream and pickles

Crispy salmon and green shiso

Open ravioli with shrimps, exotic fruits and creamy bisque

Exotic shrimps ravioli

Pieces of grilled seebass, vanilla parsnip purée and parsnip crisps

Seebass gougeonette and parsnip

Beef tournedos with pan fried foie-gras and truffle jus, french purée

Beef tournedo rossini

Selection of 3 french cheese, fruit chutney and nuts

Cheese plate

Rose of mango, caramelised with lime zest and gelée, Ananas carpaccio with basil sirup and almond, red fruit band belle pepper soupe with a touch of lavender

Fruit trilogy

The french touch

French onion soup with gratted chees and crispy puff pastry

Onion soup

Cod baked in the oven with leek fondue and lemon sauce

Cod papillote

Piece of beef paleron slow cooked, withe red wine sauce and gratin dauphinois

Beef paleron confit

Apple tart, baked in reverse served with heavy cream and caramel

Tarte tatin