OBVIOUSLY IN CUISINE
For as long as I can remember, I have always wanted to be a chef. I’ve tried to understand why; but in the end there is no real explanation – other than my love of good food, perhaps…. Cooking is an innate part of me, and it all clicked one day when my uncle gave me Paul Bocuse’s ‘La cuisine du marché (Cuisine from the market)’ for my 10th birthday. It was a revelation, and at that moment I knew that it was the profession and culinary approach for me.
THE PRODUCT IN ALL ITS GLORY
I am often asked about my sources of inspiration. There are many, but the main one comes from the produce. It is the produce that lets us prepare good cuisine. I never cease to pay homage to it, to highlight it, to prepare it as carefully as possible in order to draw what is best from each ingredient. And I have to admit that when I chose LYON to be my adoptive home I was in luck, as the region is bursting with wonderful produce that every day provides me with a first-class pantry. And then comes the moment when I put my cuisine forth to be discovered. That moment when I bring a dish to the customer is the one I particularly enjoy, for that is when I reap the fruits of my labour. It is at that exact moment that I truly share my passion.
For me, the greatest quality a chef can have is probably generosity. Making others happy will always be what motivates me above all else; it is a source of inspiration and measure of progress. It is with heartfelt joy that I conceive the recipes that you can taste in my restaurant. These recipes are strewn across the seasons and are the reflection of what I have become, a Lyonnais chef. They replace the words I grasp for when I seek to explain the evolution of my cuisine, how it became more intimate, more instinctive, and more daring.
SINCERITY, QUITE SIMPLY
If I wish to reach out to those who taste my cuisine, I have to be sincere. One cannot cut corners with a good product, and the necessarily personal inspirations and technique involved in preparing a dish must be properly handled.