Chef’s Words

“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.