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For me, respect is fundamental. No waste, no loss, every product has a second life derived from my imagination and from my desire to give.
What happened on that particular spring day when I was packing my bags to go cook on the other side of the Mediterranean Sea? That day, I made my beef chuck broth which reduced to a very flavourful concentration and once converted to jelly it became a sweet that I rolled in fresh herbs.
I like to spend time in my kitchen, to breathe in this atmosphere, to think about all those people who will come to eat. In those moments, new ideas pop up in my mind and that turn into delicious little things.
Only a few equipment in my kitchen but lots of preparations, most of which required days or even weeks of maturation, ready to accompany meat or fish. Time is of great importance in my cuisine, time to mature products and control their evolution.
Let’s take the example of mackerel which goes well with meat, in this case, with veal meat. I place the mackerel in the oven at 63°C and let it develop without cooking and when I think it is ready, I caramelize its skin with a torch until it is “raw cooked”. That means a fondant meat delicately crunchy on your teeth with an almost raw core. I have spent a long time studying and observing this complex technique and I end up with a spontaneous and violent gesture for a result full of tenderness.
Throughout the year, I create unique, delicate, round glazing, with varying degrees of acidity which coat the meat for a unique cooking. Every meat, every skin, every cooking is embellished with these techniques I developed over the years.
I don’t like sweets but… I love the rice pudding my mum used to make, I love even more the memory I kept of it, as a creamy and flavoured pudding. Then I recreated this childhood memory. I served it with salted butter caramel whipped cream and roasted caramelized pecan nuts. I wanted to obtain a blend of rounded smoked flavours, with crunchy nuts on your teeth and a soft result in the mouth. This is my definition of pleasure and even Barack Obama indulged in this sweet treat. I always serve the rice pudding at the end of the meal, sometimes with other desserts. I serve it in a big bowl and I like to see the diner guest sharing it.
If you wish, you can order this rice pudding for your diner, for your own indulgence or as a dessert to be shared with friends. Please contact us if you want us to prepare it for you.