Vanilla passion, our brand

After a long and varied culinary experience across different regions of the world, as well as emblematic regions of French cuisine such as Aubrac, Lot, Sarlat in Dordogne and Camargue... I was able to enrich my culinary repertoire of local products and find inspiration to create unique and tasty dishes.

Then thanks to my travels in various countries of the Maghreb, Ethiopia, Reunion, Madagascar . . . I was able to explore a great diversity of flavors, spices, herbs and cooking techniques. Indeed, the cuisines of these countries are known for their judicious use of local ingredients, spices and aromatic herbs to create dishes that are both tasty and visually appealing. Flavors and Colors blend wonderfully with the Freshness of the products.

My passion for sweet and sour, sweet and spicy and colorful cuisines is reflected in my culinary approach and my penchant for innovation and experimentation with flavors and textures. Incorporating local ingredients and fresh produce is a key to capturing the authentic essence of each region I have visited. Aubrac, with its aromatic herbs and authentic cuisine, as well as Lot and Sarlat in the Dordogne, with their specialties of foie gras, duck breasts, confits and porcini mushrooms, have surely left a lasting imprint on my cuisine. Madagascar La Réunion with its Spices and Vanilla Ethiopia Maghreb Country with its harmonies and perfect mastery of Sweet – Savory

As a chef I have been able to merge these culinary influences with French regional traditions. I hope to continue through my passion and my knowledge to help you discover new flavors, to be able to experiment with my ingredients and inspire you in your innovative and delicious cuisine.