By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
I was born in Lyon in 1965. I wanted to be a pastry chef. I was advised to train at the Hotel Management School of Thonon-les-Bains, and that’s where I discovered the whole restaurant world. I worked at Million in Albertville, at the Casino of Divonne-Les-Bains, with Pierre Orsi, Didier Clément and at the Onassis family home. The experiences which have left the greatest impression: Pierre Orsi and his rigour - he is one of the best restaurateurs that I know. And the delights of the Onassis home where we had the very best of produce. I also remember my time with Didier Clément, at Le Lion d’Or in Romorantin, where I discovered that my life as a chef would be devoted to the creation of things new. After my father’s illness, I came home to Lyon, and I took over the family hostelry on Ile Barbe.The most important moments in my professional life have been winning these stars, something I have dreamed of since a child. They make you forget those moments of doubt and give you a certain degree of serenity. My cuisine? I try to make it simple, subtle, sexy.
At the Auberge we serve the hot pike mousseline accompanied by a frog leg nougatine with wild garlic and lobster coulis. Traditionally, quenelles de brochet are served with a Nantua sauce, which is essentially a crayfish coulis.
Quenelles have been part of Lyonnaise cuisine for a very long time, and part of my life from my earliest childhood. I remember having meals in wonderful restaurants where my family would go to get quenelles de brochet (pike quenelles). A quenelle is actually a fish stuffing blended with choux pastry, but at the Auberge de l’Île Barbe we serve hot pike mousselines.