Chefs Paul Bocuse, Joël Robuchon and Alain Ducasse because I would watch them on TV when I was young. Also, Chef Charles Barrier, 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.

Very much so. In the south of France, we use pepper with lamb because they go deliciously well together. My favourite pepper dish is piperade, which we serve with lamb shoulder at Caprice.

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 year at the Krug Ambassade trip to Spain, we had a memorable dining experience at a three-Michelin-star restaurant where Deputy Director Éric Lebel and Cellar Master Julie Cavil presented us the Krug Champagnes and answered all our questions.