Following my studies in the Soissons Hospitality College, I got an internship at the Louis XV – Alain Ducasse in Monaco where I first confronted with Alain Ducasse’s cuisine.
I then moved to Paris where I entered the team at the restaurant Alain Ducasse au Plaza Athénée as a commis. During six years I had the chance to work with three different chefs, all in line with Alain Ducasse’s philosophy but with a different personal style and to evoluate in different positions. This was very instructive.
I then was appointed Sous-Chef under Adrien Trouilloud at Lasserre restaurant, a historic restaurant avenue Franklin Roosevelt, at the time when Alain Ducasse was consultant there.
In 2016, I’ve joined the Restaurant le Meurice Alain Ducasse as Deputy Chef under Jocelyn Herland and in 2020 I had the honour to be named Executive Chef for the hotel.
I love working with squash. It is a very versatile product, you have different varieties with different tastes and you can work them in so many different textures: purée, pickles, roasted, steamed, the possibilities are endless.
My cooking style is French, modern, seasonal and focused on produce with respectful sourcing.
At Restaurant le Meurice Alain Ducasse, my cooking is natural and pure, really focussing on the ingredients themselves. At Restaurant Le Dalí the relaxed atmosphere is complemented by a short menu and every dish is cooked with excellence in mind.
For me that’s for our guests to decide but I can suggest a few favourites.
At Restaurant le Meurice Alain Ducasse, I recommend the barely cooked sea bream, which comes from Noir-Moutier and is so delicate that it’s best enjoyed rare.
At Restaurant Le Dalí, I recommend the pigeon from Flanders. We cook it on the barbecue, which really makes the most of this delicate meat.
The team spirit. I can 100 percent relay on and trust my team. This is very important for me, your team is your family away from home – a good vibe and a friendly environment in the kitchen is key for the success.
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To view a video review of Club World, click on the image below.