The 25-year-old chef from Corsica grew up in the Chateaux of the Loire valley. In 2013, he arrived in Geneva where it didn’t take him long to make a name for himself through his bold and creative cuisine.
If you ask him why he’s chosen Nordic cuisine, he’ll tell you: “It’s a no-brainer” because it brings together the fundamental roots of its cuisine: maximizing the use of local products, a focus on vegetables, the use of seasonal produce and their conservation using the traditional technique of the Nordic countries.
Guided by a philosophy of the product, the chef is constantly in search for rare and exclusive ingredients. The dishes are created like music scores where fermented or pickled ingredients vibrate in unison to capture the best of Scandinavia.