An unforgettable culinary emotion!


With the unavoidable duck foie gras (fattened liver) preserved with bay laurel and shredded vegetables ("julienne"), cotton candy with cep mushroom powder, chestnut flour grilled bread with figs, the Chef expresses his creativity.  He appeals to the 5 senses and awakens the 6th, emotion!

The taste of citrus fruits and Mediterranean flavours comes from my childhood, in Cap Corse where my grandmother would start cooking her "daube" (meat stew) at 7:00am, I would taste the sauce, it was fabulous... The strolls, the meetings with producers, the readings and dreams inspire me.