WHO AM I ?
I am an Executive Chef, and have a passion for my job that I have now been practising for over 30 years (yes, I fell into the pans when I was very young). I am very open minded and curious of my surroundings, but mainly, I am passionated by the culinary cultures and diversities found all around the globe. The advantage of my job is that you can evaluate and reinvent yourself everyday. My main motivation though, remains the pleasure that my guests get when tasting my new dishes. This is because for me, cooking is a history of sharing and open mindedness towards others.
MY YOUTUBE CHANNEL
What to cook today?
This is not a professional cooking channel, it's all things you can do at home. Just some videos I made with my daughter during the COVID-19 home confinement. It's fun to cook at home for your family. Be safe and healthy like me.
LATEST EVENT
Reservation In Paradise: 2020 video, Boracay Philippines
MY COOKING PHILOSOPHY
Version Française
La cuisine est un art, rien de nouveau là-dessus.
C’est du bon, du beau et c’est donner du bonheur.
C'est du peps et du cœur. C'est l'histoire, la découverte et la mise en valeur des produits.
Je propose une cuisine contemporaine alliant mes racines méditerranéennes aux saveurs et épices du pays dans lequel je réside en utilisant des produits locaux minutieusement sélectionnés qui combinent plaisir et équilibre visuel.
Les bons produits et l’envie sont les deux valeurs essentielles de mes préparations que j’accommode de rythmes, de fraîcheur, de couleurs et de textures.
Ce que nous mangeons est destiné à devenir une partie vivante de nous-mêmes et il est important de privilégier la qualité des aliments que nous utilisons, ainsi que le soin apporté aux préparations.
Il s’agit d’accorder à la dégustation un univers d’évasion basé sur une approche sensitive mais aussi réflexive, un échange sensuel par le corps mais aussi un transfert esthétique par l’esprit.
La cuisine est un domaine sans limites, mais la créativité se doit de nous laisser des points de repères. Elle peut être à la fois simple et nouvelle mais nécessite de rester rassurante et accessible. C'est un métier d'échanges et de partages, un art éphémère qu'il faut réinventer... tous les jours.
English Version
Obviously, cooking is an art. It is all about giving goodness, beauty and happiness. All about heart and energy. Discovering and enhancing new products, their history.
I am offering a modern cooking meeting my Mediterranean roots with the flavors and spices of the country I am living in. I only use local products selected with meticulous care, combining pleasure with esthetic balance.
Good products and good will are the key ingredients of my recipes, distilled with coolness, colors and textures.
What we eat is supposed to become a living part of our body, it is essential to focus on the quality of the products we choose as well as the attention we bring to the recipes.
Eating must be an evading experience based on a sensory approach, a sensual interaction with the body and a spiritual esthetic transfer.
Cooking is without limits, the only landmarks come from our creativity. It may be innovative and simple but needs to remain comfortable and accessible. It is all about interaction and share, a delicate art that needs a daily reincarnation.