I Trained at the Paul Bocuse Institute in the kitchen. I developed my pastry skills through internships in pastries, tea room and validated my pastry cap. Currently serving as chef de partie in Lyon. True gourmet and gourmand, my cooking is vogue of the pure French tradition to discover the world and its riches and I am very excited to meet you!

You will get right into the action once you get here. I propose you to come to cook a meal entry, dish and dessert than to taste it all together. The proposed menu is gluten-free and vegetarian, fresh and seasonal products. The menus change with the seasons, and I thank you to specify your allergies so that we can keep in mind when making the food.

Lunch, Deser i Menu degustacyjne 󴀁

Apron