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 >


Carrots with jasmine blossom

Carrots with jasmine blossom

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..

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Langoustine

Langoustine

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..

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Blue lobster

Blue lobster

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..

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Berlingots

Berlingots

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..

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Young leek and smoked eel

Young leek and smoked eel

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..

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Plural beetroot

Plural beetroot

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..

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Roe deer

Roe deer

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..

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