- If I wasn’t chef, I would be… Archaeologist
- I wouldn’t be chef today if… If my first experience in France with 18 years had not been favorable.
- If I were a smell/scent, I would be… A dish of ratatouille.
- If I were a flavour/aroma, I would be… Mustard.
- Which cocktail sounds more like you? CHARTREUS’ITO, Chartreuse Mojito.
- If I were a movie (that inspires/motivates me), I would be… La Guerre du feu. Jean Jacques Annaud.
- Which TV show to relax when you’re not cooking? News.
- Your childhood meal? Pot au feu.
- The best restaurant in your heart? Domaine des Andèols.
- Your favorite person to cook with? My wife.
- What is your personal and original touch in your meals? The mix of traditions.
Your culinary playlist:
- The perfect meal for a one-to-one evening? My wife’s favorite food.
- The ideal meal for a dinner with friends? Iberian ham, bread with tomato and olive oil.
- The ideal meal to seduce? A rice like a vegetable paella.
- The ideal meal for an evening after dinner? French omelette.
- What ingredient would we never find in your fridge? Processed food.
- Pizza with or without ananas? Without.
- The strangest thing you have ever eaten? The nuggets.
- Your biggest mistake in the kitchen? Never having worked at the Hôtel de Ville in Crissier with Benoît Violier.
- Dead or alive, with who would you like to have dinner? Nelson Mandela.
- If we don’t find you in the kitchen, where do we find you? In the library.
About your career
- Which meeting changed your life (professionally speaking)? May 1997, I met Alain Ducasse in person to ask for a job. A year later I started working in Paris in one of his restaurants and for 10 years.