I was born in France in a town called Lyon. My family consisted of bakers, grocers and pastry chefs. I knew nothing else but food and more. That is all we did.
Living in the Caribbean for more than 30 years, I have grown to love the different flavors and scents it offers. I use local thyme, seasoned peppers and tomatoes, as well as fish, lobster, crayfish and meat. My cuisine mixes French and Caribbean flavor, bistro style.
I like the local tomatoes when they are in season. I make lots of different dishes with tomatoes, for example homemade pizza sauce, tomato tart, tomato mozzarella salad and tomato soup. I also make my own ketchup. Some local people ask me to make ketchup for them. I can go on and on giving you my different recipes using the local tomatoes.
Sauce is my signature. I learned for many years how to make all types of sauces for steak, chicken, lobster, crayfish, fish, lamb — you name it, I know it. The sauce must go with the dish you make. It is the crème de la crème.
I allow my staff to create my dishes with my guidance. I encourage them to always strive to do better. To me, there's no great chef without a great team.
To have different simple dishes with a bottle of wine and good friends.