My passion for cooking goes back to my childhood. I watched my mother and grandmother behind the stove for a long time before I started out on my own.
After a "classic" career as a manager in companies, I had the chance to train in cooking at Thierry Marx's school in order to start my career transition. It's within the framework of its structure "Cuisine, mode d'emploi" that I learned the 80 basic gestures of French cuisine. I then joined the kitchens of the Elysée, in Guillaume Gomez's brigade, where I did my practical training.
Today, I invite you to discover my cuisine, which respects traditions and is concerned about the values of nature conservation. Seasonal products, vegetables and fruits in particular are in the spotlight, ORGANIC of course. I prefer market gardeners, cheesemakers, local breeders.
My cuisine, generous and gourmet, smells like the Mediterranean and the garrigue. They are my origins!
For wine lovers, Languedoc and Côtes du Rhône wines complete the flavour accords and magnify the richness of the local terroir.
Meal rate: 45€ per person including wine.
Reservation required. I only cook fresh produces...