L'Observatoire du Gabriel**

How would you describe the parallels between cooking and music? 

There are many. First, there is the shared vocabulary – the "piano," for example. There is also the orchestration within a kitchen brigade, where each person is responsible for a specific task or "instrument." Finally, it comes down to the senses, especially hearing. In my cuisine, I pay close attention to sound, often expressed through textures.

How does your restaurant’s location inspire your cuisine?

From our panoramic view of the Garonne, I am constantly reminded of the richness of the surrounding region – marine, pastoral, and viticultural – which is an invitation for me to draw from the treasures of the Aquitaine: white asparagus from Soustons; mushrooms from the quarries of Saint-Émilion; grapes, verjus, grape must, vine shoots, and leaves; shad and sturgeon from the Garonne; sardines and sole from the Arcachon Bay; hake from Saint-Jean-de-Luz; red mullet from La Cotinière; stuffed duck neck and wood pigeons from the Landes; and Médoc lamb. This connection to terroir extends to dessert, too—with grapes, Ente plums, Agen cherries, and Roussanne peaches. 

What is your guilty pleasure?

Hazelnut chocolate bars.  

What three items would you take to a desert island?

A box of matches, to make fire, a knife, to explore and discover, and a cast iron pot. With these three items, I would at least make sure I would not go hungry!

If you could host a dinner for four guests, who would they be? 

If I could host a dinner for four guests, I would invite Raymond Oliver, one of the first to bring cooking to television – he inspired an entire generation with his humorous and engaging recipes. I would also include René Lasserre, whose sense of hospitality and ability to create a unique atmosphere at the table made him a legendary host. Serge Gainsbourg would be essential for the mood and artistry he brought to every setting; I am a great admirer of his musical work. Finally, Jean Cocteau, whose drawings deeply resonate with me, as he produced many works connected to the world of gastronomy, including illustrations for Raymond Oliver’s Recettes pour un ami. 

What is your favourite Krug pairing?

Krug Rosé paired with my citrus mesclun “Fleurette,” served with Fontainebleau cheese delicately infused with bay laurel and finished with a light meringue. The depth of the rosé is beautifully enhanced by the fragrance of dried flowers – rose, chamomile, and orange blossom.

When is the best time to enjoy Krug?

Krug can be savoured at any time, guided by mood and occasion. There is always a cuvée perfectly suited to the moment.