How would you describe your culinary philosophy?
A gourmet cuisine, clear, accessible. My philosophy is guided by sincerity and instinct. I don’t cook to make something beautiful; I cook to make something good. I imagine each dish by placing myself in the guest’s seat, serving only what I would genuinely enjoy eating.
What is the greatest lesson you have learnt in or outside the kitchen?
To be resilient in all circumstances, to take time to listen to others.
What are your sources of inspiration?
My creativity emerges from the transformation of the raw ingredient. Innovation lies in revealing the magic hidden within. This alchemy draws on scent, olfactory memory, textures, colours, seasoning, and the rhythm of the seasons. Creativity enters the kitchen from many angles, shaped by experience and emotion. Like an artist whose palette expands over time, my culinary expression continues to evolve, enriched by practice and intuition.
What role does Music play in your life?
Music is omnipresent and essential. I find in the Maison’s musical universe an echo of my own creative sensitivity. Just as music triggers intuitive flashes, I ‘see’ a dish before crafting it. This natural affinity, born in those moments, strengthens my connection with Krug. Pairing with Krug is something I integrate effortlessly into the development of my recipes.
What is your ultimate dream meal?
It would be to enjoy a wonderful dinner in the far north (Finland, Norway) in a wooden chalet, with a fireplace, a view of the lakes, and a glass of champagne.
What is your greatest achievement?
My special relationship with my two boys Jules and Louis.
When is your favourite time to enjoy Krug?
In the evening, in the calm, with music playing in the background.
Why do you love Krug?
Maison Krug embodies everything I love or value: dedication to work, reflection, questioning oneself, risk-taking and humility.
