"The products are the actors in my cooking.
Without them, nothing could happen.
I always receive them with excitement and wonder. "
"The products are the actors in my cooking.
Without them, nothing could happen.
I always receive them with excitement and wonder. "
Photo: Stéphane de Bourgies
This phrase came to me spontaneously on a beautiful May day in 2012. It was the birth certificate of what would become Table restaurant a year later.
My early childhood was nurtured in the poetic, wild and mysterious cradle of a river, the Renaison.
Just a stone's throw from Roanne, home of the taste magicians Troigros, Pralus and Mons. I left them for Lyon and medical studies, between andouillette, brioche sausage, frogs and poularde.
I wanted to see America, and that was Los Angeles, before reaching the grail of business and flavors in China.
This former life was my red thread towards the Art of nourishing, which I've been practicing in Paris since 2013, at the Table and on a daily basis.
L'art de nourrir - Edition Flammarion 2021
Recipes for my children - Gallimard / Collection Alternatives 2015
Le goût du Champagne - with Ingrid Astier - Mercure de France 2011
Recettes pour ma femme, cuisine d'amour et d'humeurs - Editions Al ternatives 2009
L'Amour dix façons de la préparer, with Ingrid Astier - Editions de l'Epure 2008
Le Pesto - Editions de l'Epure 2007
*D'Yeu que c'est bon, le tour de l'île en 45 histoires et 45 recettes * - Editions de l'Epure 2007
