The cuisine

I chose to dedicate myself to cookery as I am a food lover. A cuisine full of tastes, colours, flavours and shapes, a meaningful cuisine that speaks to the five senses.

My father is Norman, when he makes a meunière-style sole, it is as it should be, made properly! My mother is from Aveyron. She loves artichokes and asparagus. I grew up in a family where having a meal at the dinner table is a privileged moment of exchange and sharing, that is what developed my passion for good taste. My studies and work experiences made me toughen up. Michel Bras encouraged me to shape my own path and to really go after my own vision.

The dinning table is a place of pleasure and meeting. A place for everyone where you can laugh, share and have a feast. I want to bring together those who work in the restaurant and those who come to have dinner. I want to express this vision, my vision, of the restaurant through my cuisine: friendly purity and warm minimalism. And to this day, it has been successful. I always wanted to create a small generous restaurant where my dishes may represent the respect I have for others. 

My cuisine is linked to my childhood memories, happy moments shared with my family at the dinner table. Also linked to memories of my trips, particularly my trip to Japan, intimate moments between friends, those moments shared with Delphine and Akali. All these memories, these subtle flavours are found at some point in my cuisine, a warm and sometimes daring blend between Aveyron and Japan, Moroccan Atlas Mountains and Normandy. At my restaurant, each meal begins with breaking bread, more specifically a pascade (puffed pancake) we break and share with every guest. Each meal is served with a salad, the dressing and composition change every day and once again this salad is shared. Dishes for one and all. A sophisticated cuisine and memories shared by all. To the good of all.