The chef loves working simple products that comes can be used in a mumber if different ways, such as the variation of asparagus that cab be eaten raw, cooked , candied or eaten as a sorbet.
« I like to bring some personnal touches to my dishes , which surprise customer, whilt respecting the original taste », he says. Fish - it brought small boats of Saint -Jean- de- Luz because he can not find regular supplies in the Mediterranean - is one of the star products of the kitchen, he also likes to work with vegetables that purchases from a local farmer in the Var.
The chef, who hails from Southwest France and from a family food trade, has an unusual background . After training at hotel school in Biarritz and experiences alongside Christian Willer at the Palme d'Or at Cannes, the Villa St. Elmo in Issambresand in the group Serge Blanco, he joined his parents restaurant in St. Aygulf in the Var. His restaurant Le Rélais des Moines is now crowned with a Michelin Star.