I
claim
classic
cuisine,
with
French
temperament
and
technique,
slow-cooked
cuisine,
skillfully
seasoned
with
sauces,
a
cuisine
that
loves
all
the
products,
market
and seasonal products that guide the development of my menu.
I
work
on
cooking,
treating
each
product
with
its
specificities.
The
butter
is
used
sparingly
to
retain
only
its
nutty
aromas,
the
flavors
are
enriched
with
broths
and
sauces, nothing is lost, even the water from the mushrooms which enriches a sauce. Everything is a pretext to magnify tastes.
My
lobster
casserole
consists
of
a
cognac
bisque,
lightly
saffron,
accompanied
by
small
vegetables
from
the
market.
My
smoked
fennel
sea
bass
arrives
in
a
small
casserole
dish
in
which
it
has
captured
all
the
flavors
of
the
vegetable
and
fresh
thyme.
The
artichoke
barigoule
is
enriched
with
a
grated
truffle,
the
artichoke
tatin
and
its
truffle
juice
is
melting
and
tasty...
The
construction
of
the
dishes
by
combinations
of
flavors
and
textures
compete
in
subtlety
and
simplicity.
As
for
desserts,
the
red
fruit
millefeuille
displays
the
perfection
of
the
flakiness
and
the
delicious
sweetness
of
a
vanilla
cream,
and
the
Grand
Marnier
soufflé,
like
the caramel one, is my sweet signature that no one can resist!
I
claim
classic
cuisine,
with
French
temperament
and
technique,
slow-
cooked
cuisine,
skillfully
seasoned
with
sauces,
a
cuisine
that
loves
all
the
products,
market
and
seasonal
products
that
guide
the
development
of
my
menu.
I
work
on
cooking,
treating
each
product
with
its
specificities.
The
butter
is
used
sparingly
to
retain
only
its
nutty
aromas,
the
flavors
are
enriched
with
broths
and
sauces,
nothing
is
lost,
even
the
water
from
the
mushrooms
which enriches a sauce. Everything is a pretext to magnify tastes.
My
lobster
casserole
consists
of
a
cognac
bisque,
lightly
saffron,
accompanied
by
small
vegetables
from
the
market.
My
smoked
fennel
sea
bass
arrives
in
a
small
casserole
dish
in
which
it
has
captured
all
the
flavors
of
the
vegetable
and
fresh
thyme.
The
artichoke
barigoule
is
enriched
with
a
grated
truffle,
the
artichoke
tatin
and
its
truffle
juice
is
melting
and
tasty...
The
construction
of
the
dishes
by
combinations
of
flavors
and
textures
compete
in
subtlety
and
simplicity.
As
for
desserts,
the
red
fruit
millefeuille
displays
the
perfection
of
the
flakiness
and
the
delicious
sweetness
of
a
vanilla
cream,
and
the
Grand
Marnier
soufflé,
like
the caramel one, is my sweet signature that no one can resist!
