What are your sources of inspiration?
Travel... the discovery of new flavours, new textures... but also new serving techniques, inspiration, the art of entertaining, simplicity.
How would you describe yourself in three words?
Sincere, Spontaneous, Smiling
What is your idea of pleasure?
It is the very essence of our profession: to know how to give, to accompany, and then receive a smile, a thank you!
What three things would you take with you to a desert island?
- Corkscrew
- A hat
- A Jeroboam of Krug 2003
What is the most inspiring experience you had on your journey to becoming a chef?
A Day in Copenhagen... an impromptu dinner at Noma, full of flavours – a culinary journey with sincere, passionate and impeccable service.
How did you become a Krug Lover?
My innate generosity led to my first sip of Krug and I have been a Krug Lover ever since!
What is your favorite time to enjoy Krug?
At any time, but the more important question is with whom! Friends, of course, in a welcoming, calm atmosphere where we can savour each sip.
