Precise, seasonal cooking without theatrics

A cook by passion, I learned the trade under chef Frédéric Claudel at Les Ombres, first as a trainee, then as an apprentice.

I followed him to Fauchon L’Hôtel Paris for the opening, from commis to demi chef de partie, then joined chef Yoann Flamant at Les Bistrots Pas Parisiens, where we opened several restaurants after Covid-19. Today I am sous-chef at Fauchon L’Hôtel Paris.

“Cooking is more than a trade, it is a passion.”

Produce

Day's market, short supply chains

Bespoke

A menu written for your table

Discretion

Quiet service, start to finish