“Thank you for visiting us and welcome!
When I was 18, I joined the Lycée d'hôtellerie et de Tourisme de Gascogne in Talence (33). At that time, both the profession and the establishment were changing, with the advent of new talents (Yves Candeborde, Thierry Marx, the Pourcel brothers and Alain Ducasse). But also new cooking, dressing and serving techniques. Theme cuisine, Bistronomy…
I have the chance to rub shoulders with teachers, passionate and fascinating, including the last Chef of the liner France, two MOFs in the kitchen and in the dining room, or even a former wine merchant from the Tour d'Argent. With them I listen and I learn. Then comes the time to cut my teeth, I first integrate the service professions by being in turn, Chef de rang, Maître d'Hôtel, chef Slicer and sommelier at the Michelin-starred Château Layauga and world laureate of the menu wines.
Here I learned the catering service in the castle with the families, who were still, at the time, owners of the largest estates in Bordeaux, (Haut-Marbuzet, Phélan-Ségur, Pichon Comtesse de Lalande, Pichon-Baron, Gazin , Smith Haut-Laffitte….), cocktail reception services, flower festivals, weddings, I develop my sense of taste, aesthetics, textures.
After a few more years at the service, a presentation at the MOF competition in 2004, I created a “Bouchon Lyonnais” on the theme of Bistronomy, wines by the glass and conviviality. Thanks to my dual training, I joined the kitchens in 2005. There, I develop my technique and my know-how. After a few years, the recognition arrives, with a referencing in many guides and in particular Michelin.
My path is heading a few years later towards a high mountain establishment, where I gradually develop my desire for a simpler cuisine, articulated around what nature offers us, with the aim of short and sustainable circuits. In 2010, after more than 10 years exploring terroirs, it's back home. My Bassin d'Arcachon! What I love so much are my school and college years, my first loves, my first friends. But I come back humbly, discreetly, I don't immediately want to settle down.
After opening a Bistronomique in Saint-Emilion, I joined a large catering group in the Bassin d'Arcachon, that's it! After 4 busy years, in Arcachon, the desire to share, to pass on, to be both in the kitchen and in the service, simply the desire…. We are still in 2017, the adventure begins! »
To Jean and Marie-Louise…
First international audit, presence on the ground and complete audit anywhere in the world
Creation of the trademark Chef du bassin
World luxury Restaurant award category ''fine dining cuisine'' Winner of the Indian Ocean continent
Demoralized by the charms of pleasure of the moment so blinded except to some advantage .
Desire that they all cannot foresee the pain and trouble that are bound to ensue.
Obligations of business it will frequently occur that pleasures have to be repudiated.
Explain you how this mistakens denouncing pleasure & praising pain will give you complete.
The wise man therefore always holds in these matters this principles of selection greater.