Bio

My journey into French cuisine began with a fascination for its rich culinary traditions and meticulous techniques. From mastering classic dishes like coq au vin and boeuf bourguignon to perfecting delicate pastries such as tarte tatin and éclairs, each recipe became a delightful challenge. I immersed myself in French cookbooks, learning the importance of high-quality ingredients and precise execution.

Through trial and error, I discovered the art of balancing flavors and textures, embracing the elegance and sophistication that define French gastronomy. Cooking became more than just a hobby—it turned into a cultural exploration, where each dish told a story of tradition and innovation. Today, French cuisine continues to inspire me, shaping not only my palate but also my deep appreciation for the craftsmanship and passion that elevate food into an experience of joy and discovery.

I truly enjoy interacting with customers, receiving feedback, and meeting new people who come to savor my culinary creations. My mother always cooked and baked when I was young, and after living in the United States during my teenage years, I returned to France, where I fell in love with the incredible products, recipes, flavors, and restaurants around me. I decided to follow my heart and studied in Lyon, France, to become a chef.