After more than 25 years spent in gastronomic establishments, I wished to return to my native Normandy with my family. Until 2015, and for 12 years, I was the sous-chef to Jean-Pierre Vigato at the Apicius restaurant in Paris. My various experiences led me to manage teams and train chefs, but they offered me little direct contact with customers. However, I took great pleasure in teaching cooking classes to adults passionate about gastronomy and quality ingredients. That's one of the reasons why today I want to bring my expertise to people's homes. The cuisine I love to offer can be bistro-style, made with simple and seasonal ingredients. My experience also allows me to propose gourmet cuisine. In any case, it will adapt to your preferences