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How would you describe your culinary philosophy? 

My cooking is based on high-quality products, prepared with authenticity and creativity, always with a balance of flavours. For me, cooking is above all a moment of sharing and conviviality. Preparing and sharing a meal creates bonds and lasting memories. I am constantly curious—learning new techniques, discovering new ingredients, and drawing inspiration from global cuisines. These values shape my approach, grounded in pleasure, respect for ingredients, and creativity. 

What is your idea of pleasure? 

Pleasure for me is about sharing and connection, discovering new cultures and experiences, and personal well-being. Creativity and artistic expression are also essential. I enjoy life’s simple indulgences—savouring refined dishes and exploring new flavours. This blend of meaningful and authentic moments fuels my passion for people and cooking. 

What is the greatest lesson you have learnt in or outside the kitchen? 

The greatest lesson I have learnt is the importance of patience and perseverance. In the kitchen, every dish requires time and precision. Both in and out of work, life’s challenges demand resilience. Learning to appreciate the journey instead of rushing to the outcome has transformed my perspective. It’s helped me grow both personally and professionally. I particularly love this quote from Nelson Mandela: ‘A winner is a dreamer who never gives up.’ 

What qualities do you value most in another person? 

Authenticity. I value people who are sincere and stay true to themselves and their values, without pretence. In a profession where precision and emotion are essential, working with genuine, passionate people makes all the difference. I also admire drive, respect, and generosity—core values that shape strong personalities and, in my view, make all the difference both in life and in the kitchen. 

Where are you when you feel happiest? 

It’s all about balance. I am just as happy in the kitchen, surrounded by my team, when the energy is high and every action contributes to a unique experience—as I am at home, with my family, sharing simple and precious moments, like cooking with my daughters. Nature also brings me peace—by the ocean, in the forest, or among the vineyards—I recharge and find inspiration there. 

What is your favourite Krug pairing? 

One of my favourite pairings: Arcachon sole tempura, crème fraîche, and Aquitaine caviar, served with Krug 2008. The champagne’s effervescence and freshness contrast beautifully with the rich, indulgent flavours of the fried fish and caviar cream. A perfect match! 

Why do you love Krug? 

With Krug, every moment becomes special. Whether it’s a celebration, a gourmet meal, or a quiet evening with friends, Krug transforms it into something unforgettable. Whether shared with loved ones or savoured solo, every sip is a tribute to life and excellence.