Bib gourmand  2016
Even when I was just eight years old, I thought of an empty plate as a canvas where
anything was possible! While at the time my culinary experiments weren’t always
unanimously appreciated by the public at plate’s length – sorry, sisters! – today
my imagination plus my professional chef’s training lead me towards constantly
changing gustative and visual horizons.
For fifteen years now, my spouse and I have been dedicated to the beautiful
adventure of the Dauphin Restaurant.
The fidelity of our clients testifies to our success.
French version
 
Chef