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.
See more
I started cooking when I was 7.
In year 2000 moved to london to follow my dreams to became a professional chef.
Creative using quality local product when possible and sustainable!
Modern European with Asian influence - gourmet experiences from my travels.
Seasonal and local products at its prime, small producers, local food markets …
Quality, consistency, constant evolution!
Roast the part boiled spuds with lard, duck fat or beef drippings to achived a amazing sunday roast spud !