Chef’s Signature Dishes
Taste, care, and simplicity; these are the basis of the Chef’s philosophy. Impeccable taste, care in handling of the ingredients and the simplicity that is found in the relentless search for perfection is expressed in the purity and clarity of his dishes. Read more >
His self-discipline creates his desire to master new techniques and to seek balance. His efforts are all in the name of discovering new facets and flavors of the viands. The palette of sensations, memories, and the history of ten years of work with experts in the culinary arts, are the tools of his trade. The Chef has long contemplated the best ways to deliver the nuances, achieve harmony, and discover the essence of flavors and texture. He does not decompose the viands into ingredients, nor does he break them into pieces, but instead, he searches for the quintessence of flavor, accuracy, simplicity, and texture.
The Chef reconstructs memories, the play of textures, the sparkling light found by combining ingredients, which in their turn emphasize the viand; flavors, textures, and aromas align to create a picture of culinary perfection. The sweet note in vegetables and the elegance and evanescence of textures are clouds that mitigate the unbridled power of their flavors. The emulsion of curves, shapes, and flavors bring light sweetness without dulcitude. All of the flavors are pure, sincere, and accurate, new flavors are added but they always retain their individual tastes. The dishes created with impeccable accuracy are like white pages, where the colors, volume, shades, and feelings are the paint used to create the masterpiece...
Fine carrot jelly, light carrot purée, jasmine blossom yoghurt with Voatsiperifery pepper.
I love working with vegetables: beets, cabbage, asparagus… and these are only some from the list. For me..
Seared in langoustine butter, served with a light broth with green apple, cinnamon leaf, green anise and celery stalk.
The history of this dish is directly connected to my work to find another..
Roasted in lobster butter with lightly smoked velar berry consommé, strawberry-barberry chutney, and Burpee’s Golden beets.
This dish expresses my love for elegant taste and bright expression: its..
Filled with soft, lightly smoked Banon, watercress consommé infused with ginger and bergamot.
These Berlingots contain the essence of my entire cuisine. This dish represents the fruit of my..
Sea-river pairing, Dashi broth with Japanese Matcha tea.
This is one of my favorite dishes. The combination of leek and Matcha tea has always kindled my interest, and even today the astringency of..
Beets of various textures with Blue Mountain coffee and barberries.
Beet is the taste of childhood for me; it is one of very few vegetables that I loved. I enjoyed its soft but crisp texture and..
Marinated in Pastis with black fennel and green anise then seared; served with assorted cabbage and crystal sauce.
Every year the game season is a great joy for me. To some extent game is a..