What is the dish that gives you the most pleasure to cook?
From my experience all over France, I keep this taste for the marriage of sea and land flavors. I will mention two favorites: lobster fricassee with porcini mushrooms and warm oysters with Champagne.
What dish could you absolutely not eat?
Uh… Nothing comes to mind, I think I like everything! With one condition though: I need taste. Cooking without sauce, without juice, without added value: I find that sad.
Do you have a particular memory or an anecdote in the kitchen that you would like to share with us?
I am still very marked by the impressive outpouring of journalists at the Trois Gros when they obtained their third star while I was an apprentice there…
If you were a sweet dish, you would be:
The Saint-Honoré, for its crunchy and gourmet side.
If you were a savory dish, you would be:
A leg of venison with Grand Veneur sauce, to honor the succulent game provided by the magnificent Tronçais forest just a few miles from the restaurant…
If you were a hashtag, you would be:
#chefgourmand
