I aim to spread happiness through my passion.
What is your idea of pleasure?
For me, pleasure is sharing a glass of Champagne with real friends over a nice meal and great conversation.
What is your dream meal?
The one of tomorrow. We are always thinking about what comes next, and once we get there, we wonder what will come after that. I am very open to discovery, to new ideas and innovations. My dream meal will always be the next one I or another Chef will prepare.
With whom would you like to share this meal?
I would love to share it with my father, but sadly he left us too soon.
What has been your most rewarding experience as a Chef?
I have very powerful memories of my meal with Alain Ducasse at his restaurant on Avenue Raymond Poincaré in Paris; it was a revelation and a wake-up call that really gave me a boost. I have also shared some great experiences with Arnaud Donckele, looking openly toward the future.
What is most precious to you?
Having 3 Michelin stars, which has been my dream since I was 5 years old. It is a pure joy, but also a battle, as you must constantly reinvent yourself to keep the 3 stars.
What would you bring with you on a desert island?
A Magnum of Krug 2002, to which I would look forward to enjoying.
What makes you a Krug Lover?
Firstly, my friendship with Olivier Krug, but my story with Krug also goes back 20 years. Krug has always been close to gastronomy. With Olivier, we wrote our story together – each from his own side, but still together. Years ago, I started serving Krug by the glass, which was unheard of at the time. We did not reinvent the wheel but with Olivier, we dared: Krug by the glass was something no one had ever seen or would expect back then.
Tell us about your first glass of Krug?
This is hard to recall as I am from the Champagne region and have been enjoying it for so many years, but I do remember the first glass I shared with Olivier. It was a Krug Clos du Mesnil in September 1998.
What is your favourite Krug pairing?
Everything can pair well with Krug Champagnes. If I were to pick one pairing and say it worked better, that would imply others worked less well, which is far from the case with Krug Champagne. Nevertheless, for any great Krug pairing, you need good flavours, skillful cooking and high-quality seasonal products. The Krug must be served at the right temperature – a beautiful Édition or year with a nice dish.
When is the ideal time to enjoy a glass of Krug?
Whenever the mood strikes you.