France

I was born in Grenoble, France. This is the region of Rhône-Alpes. I don’t remember how old I am. Rather I remember, but it doesn’t matter in my age. In 14 years I understood that I want something to open, explore, and create in a gastronomic sense. I felt a passion for my future work. In my development an important role played the observance of the right ingredients, the choice of a good product. I will never waste my time on trifles. After all, if you do something, you have to make it to the end.

I am 59 years old. I was born in 10 km from that place where now there is my restaurant, in Aix-les-Bains. It is the city of thermal sources in the region Savoie, near the Lac du Bourget.The best fish in the world floats in this lake. I prepare the dishes from the products that grow in my district. I am a third generation of chefs in our family. In this hereditary profession, there are two ways: either you plunge into it from childhood, or you realize that this is a crazy profession, because ninety percent of your life you spend at work. And I chose to stay in this profession that requires a huge return.