To live an experience, tell a story, convey pleasure – client satisfaction is more important than anything else.
What are your sources of inspiration?
Nature and the vegetable garden in the park of the Royal.
What is your idea of pleasure?
A shared, relaxed moment with friends.
Who would you like to share your dream dinner with and why?
A gastronomic meal with my former Chef Eric Briffard.
What was your most rewarding experience as a Chef?
The competition for Best Artisan of France (Meilleur Ouvrier de France)
What is most valuable to you?
What would you bring to a desert island?
My cooking knife.
What makes you a Krug Lover?
I love Krug’s exceptional quality.
Can you describe your first sip of Krug?
It was in the 1990s at the restaurant Gérard Cagna, le Relais Sainte Jeanne.
What is your favourite Krug food pairing?
An entire gastronomic meal paired with Krug Champagnes.
When is your favourite time to enjoy Krug?
At the end of the dinner service, during a relaxed moment with my team.