"After more than a decade working in the fashion and luxury world, it was in 2011 that I left everything behind and changed course! I made my teenage dream come true and trained in cooking at the evening classes at the Lycée hôtelier Belliard. I obtained, not without some handicaps and reticence from my entourage, my CAP as an independent candidate. A fire that doesn't work, 45° heat, a recipe for a dish that was never executed and a cooling cell full of surprises... The tone is set, I will have to continue to prove myself to taste this new freedom!
With my diploma in hand, I did not give up and trained with delight in traditional pastry making at the Ecole Française de Gastronomie Ferrandi. I completed my training with Sébastien Gaudard and his team in his flagship shop in the rue des Martyrs. From these teachings, I have acquired the finesse of a pastry chef combined with the intuition of a cook. The rigour, flexibility and high standards of service associated with my previous jobs will lead me to new projects.
In 2013, after several satisfying and increasing requests during my career, I founded menue. to give free rein to my overflowing imagination. I have now been expressing myself for several years through a lively, nomadic and inventive cuisine. With the sole aim of finding new challenges and constantly reinventing myself!"