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I was always attracted to cooking and to understanding the taste of dishes. I was fortunate enough to be born in Normandie, one of the most generous regions of France when it comes to gastronomic culture and the seafood, and, even as a child, I remember spending lots of time in the kitchen with my mother, or at the farmers ‘market. Cooking is my vocation.
I run a cuisine d’auteur, where taste is center stage. My Normand roots and my formation in grand, Michelin-starred kitchens determined my foundation as a chef, but then my travels and the passion for embracing a variety of culinary cultures – such as the Asian cuisine, shaped my cooking style to be fresh and vibrant, inspired from the generosity of local ingredients.
My cuisine is based on high quality ingredients and seasonality, focusing on regional specialties and gastronomic explorations of the terroir. I prefer local products and producers, almost 90% of our ingredients come from Romania. As for the unique, very rare or signature ingredients of the French cuisine, these we order directly from France.
I want to make fine dining accessible and convivial. My foremost priority is taste, the pure enjoyment of the palate. I love to create rich, finger-licking dishes that go beyond rigor and plating, straight to the heart of the guest.
Discipline and consistency, these are the keys of performance in this profession. To have a thirst for knowledge and the skill to learn the cooking techniques is imperative, but always keeping the highest standards is what makes the difference in the long run.
Sundays are for family, for relaxation and, why not, for a little extravagance. I would go for a late four course-lunch, including a sumptuous dessert. The Floating Island is a grand classic loved by children of all ages.