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"The respect for materials, a sense of sharing, and strict discipline are my core values. I owe the first to my father, who was a cabinet-maker and a pure perfectionist. I learned the second from my grandmother and family, who have always been oriented toward receiving guests and upholding traditional flavours; I also found this value among the chefs I have encountered along my path. These same men and women taught me the importance of technical discipline. This enabled me to win the title of Meilleur Ouvrier de France in 2007. I express this heritage in my cuisine, which alternates between the sea and the shore as the seasons pass. My cookery is both classical and modern, and it blends textures and flavours in surprising ways. A question-and-answer game, and one that I am passionate about."