I aim to cook food that is generous and mouth-watering, rooted in traditional family terroirs yet shaped by a personal, free-spirited and unconventional approach.

Growing up in small mountains of Eastern France, and spending many holidays on my grandmother’s farm, gave me a taste for the rustic dishes of the region - pâté lorrain, flammekueche and mirabelle tart - as well as a deep sensitivity to the rhythm of the seasons and the slow work of the land and animals. I love cooking simple, honest ingredients that come straight from the fields. Last year, during a series of dinner events at the Nbta riad in Tangier, I focused on wild and rural ingredients found at the Dradeb market - mallow, cardoon and coriander blossoms - as a tribute to Morocco’s vibrant spring.

Growing up in the mountains, wild foraging always felt like pure freedom: blueberries in the summer, porcini in autumn, both meant generous homemade meals. I recently rediscovered that pleasure while working with the Michelin-starred team at Satoyama Jujo in the Japanese Alps, where every morning we headed into the surrounding mountains to gather wild plants for the evening’s menu. I love bringing wild herbs and flowers into my cooking wherever I am. Even in Paris, elderflower and freshly picked nettles often find their way into my dishes.

I’m also driven by a taste for the open road, which makes my cooking fundamentally nomadic. Techniques and flavors evolve through travels, markets and encounters. I was particularly inspired by Georgian cuisine during an internship at Pheasant’s Tears in Kakheti. This deeply family-rooted cuisine fascinates me with its Silk Road spices, its rich walnuts, the aromatic herbs overflowing in Tbilisi’s markets and the use of pomegranate inherited from neighboring Persia.

Finally, the energy of cities - especially Paris, where I live - inspires a cuisine that breaks boundaries, nourished by cultural cross-pollination and unexpected encounters. My cooking embraces a sensual and untamed freedom, welcoming contrast, surprise and playful mixing.

All these influences feed my cooking and give it a vibrant personality, where fragrant broths, freshly picked tarragon, opulent vintage tableware and slightly rebellious seasonings come together.