- How do you define your cuisine ?
Cuisine is certainly an Art. It is an amazing profession whereby you can experience some truly exceptional moments and can share your love and knowledge of your talents.
Each dish tells a story, makes you travel throughout time or remind you of your childhood. Each dish reflects the chef’s personality.
- How would you describe your cuisine ?
My cuisine is very wide. I can create some surprising and daring dishes but I can also prepare some very simple recipes with very little ingredients and unforgettable flavours !
My cuisine is mainly based on respect. It is essential to love and to cherish each ingredient whilst preparing food. It’s the main key to a cuisine full of flavours.
- How did you come to love cooking ?
It probably comes from Yaya my Spanish grand-mother. She has always had this passion for ingredients. She can go absolutely wild at buying great ingredients on the market and then go home and prepare the most amazing dish. She can spend days in the kitchen.
- What makes your dishes so original ?
I always have great ideas in my head and I try to realise them all. In addition, I always bring a personal touch to make it totally unique.
- What is your favourite ingredient ?
Rosemary, somewhat nostalgic.
- What dish do you enjoy cooking most ?
None in particular. I like cooking everything. Saying this there is nothing better than a nice Cote de bœuf seasoned with herbs, grounded pepper and sea salt...
- What are the most popular dishes ?
In the Vieux Remparts restaurant, definitely the Warm Rose flavoured Souffle with confit rose petals.
In ‘L’Esquisse’ I would say by far the Roasted Scallops in Demi-Deuil, Black Bigorre Ham, young leaves and Manchego shavings. |
