Caprice

It is happiness, as much while preparing the food as when seeing people enjoy it. Working in a restaurant is about teamwork, sharing and being true both in cooking and in management. There is no hiding in my kitchen.

Chefs Paul Bocuse, Joël Robuchon and Alain Ducasse because I would watch them on TV when I was young. Also, Chef Charles Barrier, because he was the only Chef in my Loire Valley hometown to have 3 Michelin stars. I remember the feeling of awe I would experience every time my mother and I would walk past his restaurant.

My grandfather, who owned a vineyard and made his own wine. He knew Krug Champagne but never tasted it. He passed away in 2000, which was also the year I first tasted Krug while working at three-Michelin-star restaurant Jardin des Sens. Now that I have three stars of my own and am a Krug Ambassade Chef, I would love the chance to create a recipe to pair with Krug just for him.

This is an evolution and new interpretation of my signature dish: Cocoa Pigeon. I added Mexican elements such as mole sauce made with piquillo peppers from northern Spain. It is the convergence of my hometown – where the pigeons are farmed – and Mexican culture. Through this dish, you discover both France and Mexico.

For me, the gamey taste of the pigeon is very interesting with Krug Rosé because it reveals the well-balanced freshness. The pairing brings out the complexity of the Champagne and reveals a story with each bite and every sip.