What makes you happy?
Happiness for me is making other people happy when savoring my recipes. There is a special magic that emerges when people taste food and it immediately connects with emotions, a special memory. Translating that into La Table Krug, I’m happy when I’m creating new recipes, finding new forms to pair my food with Krug, notice how guests are transported to a culinary journey like no other, seeing them smiling, close their eyes and sigh over a bite, notice how their emotions flourish with every pairing is for me a unique moment of happiness. Create this kind of culinary experience and be able to reach just that, makes it an unforgettable.
Your sources of inspiration?
My major source of inspiration are sea produce, being from Brittany in France, I can't exclude seafood or seashells from Litoral. At the same time I look for condiments and ingredients from Mexico to create an interesting combination.
If you had to choose another job, what would it be?
I cannot imagine doing anything else, being a chef is what makes me happy and where I find my true self. However, there is a job that I admire and respect greatly: farmer. Farmers are always in contact with nature, they understand the soil, seasons like no other person, how the rain can affect crops and the right timing for cropping the fruits and vegetables fascinates me. When I’m cooking, I always keep in mind the time and attention to detail that each ingredient requires to arrive to our table.
Your first sip of Krug?
My first glass of Krug was during a grand moment: the opening ceremony of The St. Regis Punta Mita. By the first sip you can sense how magnificent it is. It was then when I discovered the perfection of great Champagne. The delicacy and elegance of the bubbles, the feeling of perfection was engraved into my mind forever. As a chef, my cooking style has many similarities; Champagne Krug seeks perfection, aiming to create Champagne with the best of what the vineyards offer each year; looking for the pleasure of life, delicacy and elegance.