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I always wanted to be a chef. As a kid I was cooking for my family for leasure, trying to please them with my cooking experiences. I guess giving pleasure with food was my only goal and target.
From classics from Provence, to South West of France, fusion food in London, Brazilian inspiration, like a chameleon I am trying to adapt my cooking to the local, the guests, inspiration.
I guess local food is the trend now, but really it is what defines most my first draw of cooking. As I travelled from many different lands, the base is always was I will find on the local.
I really like to mix flavors, trying to respect local tradition with a modern twist. I guess, fusion is what I would identify most.
Cook with your heart. Basics, classics, invention, all is worth it if it is done with passion and love.