My mission will always be to cook with heart, passionately for my guests. Be assured that by entrusting the Chef with your private and professional events, you will have the assurance of a real culinary escapade. Find the ingrediants that will give a magical taste to my preparations from french food and fusion food.
Following a good experience gained in the early 90's as restaurant manager in Deux-Sévres and another with caterers in the PACA region from 1995, I decided to create my own conciergerie for cooks & event catering from 2013.
After exercising with the various caterers of the Riviera, I opted for a fusion cuisine with the Terroir being closer to fans of fresh produce.
Later, these same experiences are reinforced by following a school of cook in Saint Bonnet le Froid with famous Chef Régis Marcon.
Asiatique, Bio, Europe de L’ Est, Européen, Français, Fusion