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Kitchen side


Our chef,

With 20 years of experience in the hotel and catering industry, cooking, trade and the art of welcoming people is a family story, a real passion (my dad was a chef de cuisine, my grand father was a pastry chef and my great grandfather was a baker ).
From my childhood to my young adult life, I have travelled to several continents, which allowed me to develop an open mind and sharpen my capacity to adapt to all situations.
I worked in the kitchens of prestigious hotels, "The Connaught hotel" in London with Chef Michel Bourdin, "The Pierre Hotel" in New York with Chef Julien Bompard.
I addition I have served in exceptional places: at the Richard Coutanceau restaurant in La Rochelle, at the Hôtel Matignon for the Prime Minister in Paris and also at the Hôtel de Crillon in Paris.
I have managed the kitchens and restaurants of large companies in Paris and its surroundings and officiated as director of the restaurant in Parisian Hotels.
I would like to bring you the art of hospitality, refinement and elegance with ease to your home.

Wine side


Your sommelier,

After obtaining my Master II at INSEEC, and tasting my first Grand Vin at my 20 years, I chose to make my passion for wine my job. My professional experience for 6 years within the THIENOT France group (Champagne and Grands Crus) allowed me to make my first steps with oenologists and wine merchants experts in their field. Then to join the prestigious Maison de Champagne BOLLINGER in which I was able to taste and share my passion with great sommeliers and passionate oenologists. I also had the chance to meet incredible Michelin-starred chefs and develop my skills in events in close collaboration with the Hotel Directors of the most beautiful Parisian Palaces. My qualifications in Wines, Champagnes and Spirits were validated with the obtaining of the WSET 2 diploma (Wine & Spirit Education Trust) in 2019. Today, I am delighted to be able to share the pleasure of drinking fine wine and champagne with you.


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