2nd Michelin Star for SaQuaNa
Discovering the beauty of Vietnam, the joie de vivre of people despite the difficulties. Meeting the Congee, a traditional rice soup revisited in Honfleur with langoustines, fat of beef and kumbo.
First Michelin Star for SaQuaNa
Creation and opening of the restaurant "Sa.Qua.Na", Honfleur, France
From 2002 to 2005 I lived in Japan in the island of Hokkaido. I ran the restaurant of Michel Bras, Toya Japan. If in France, gluttony is popular, here it is eminently aristocratic. I learn broth, finesse, uprightness, rigor and this famous fifth flavor.
Head chef and manager - Restaurant "Michel Bras Toya Japan" level 3 * Michelin, Toya - Japan Ranked in the 10 best French restaurants abroad, (Dininginfrance - P.O. Box 918 Harrison, New York 10528 USA)
After the studies of cooking, placements with Michel Bras in Laguiole and the Prés d'Eugénie with Michel Guérard, but always making cakes when I am at home with my grandmother ...
Cook is still an obsession...
My father comes from Normandy, my mother from Aveyron, it's full of promises !
With all my family, I love to eat. Here with my godmother.
My mom gave me salty tomatoes to calm me, a taste that emerges today in a deep desire for purity.
I invest the pascade, a big crepe elaborated in the farms of Rouergue, work on the recipe to obtain a texture crisp, soft and delicate, and garnished with compositions from my inspiration of the day.
And I install the pascade at the end of November 2012 in the heart of Paris in a canteen-inn, Pascade - Alexandre Bourdas.
Poached lobster, coconut broth, coriander, liveche, lime, cumbawa, recipe fetish since the opening of the Saquana in 2005
I always try to optimize the service and facilitate the dressing of the tables. At Pascade, I imagined tables with holes, one for the menu, the second for the stainless steel tube that contains the cutlery and the towel!
Opening of SaquaNa 2 ! The restaurant has been renovated throughout the year 2016 ! The building was taken over from top to bottom, the facade is open to the city, the canopy echoes the lights hidden in the ceiling, the geometry is rigorous, the place functional and magnificent.
This wonder cake is my first apple pie! It's important when you have a father coming from Normandy. It was Monsieur René, the baker of my grandparents, who had helped me. I was very proud that day. It worked a lot better than my math check ...
Imagination to a permanent optimization of the service for both the staff and the comfort of the customers. The table reveals a secret drawer that contains everything needed to set the table ...
That year, I imagine the first retractable table ... A new docking system allows the cheese board to come and sit in the table!
I still remember this cake! You see how wisely I await my turn? With us around the table, there was food and also family and friends and bursts of laughter. That's a meal for me!
First steps in the kitchen, the pan seemed awfully heavy at the time!
We spent the day collecting them, I lived like a treasure hunt! I still did not know just how important this search for the beautiful ingredient would be in my life.
In Morocco, Atlas. We did a raid by mountain bike. Of these meals shared in the wilderness, I retain this taste ... you know, this taste of conviviality! Very quickly I wanted a cod with Moroccan spices and still today I imagine dishes based on these memories.