At the age of 6, I was already passionate about cooking in Haiti with the tastes, flavors and products of my childhood.
In 2000, I started my C.A.P and B.E.P in cooking at the Ferrandie school (THE FRENCH SCHOOL OF GASTRONOMY AND HOTEL MANAGEMENT) in apprenticeship while continuing to work in the kitchen.
...For my part, I started as a kitchen clerk until chef de partie in luxury Parisian establishments and high-end hotels. Especially at Saint James Albany Paris Hôtel Spa, Sofitel Bercy, Sofitel La Défense today Pullman. Then in restaurants specializing in seafood, LE JARRASSE in the Paris region. Then I went through the restaurant Pavillon Elysée Café Lenôtre in the Champs Elysées, Paris.
My journey also took me to the Publicis Drugstore restaurant at the Champs-Élysées, Paris. Then I worked at Alain Ducasse's at the Plaza Athénée.
Finally, I continued my culinary experience at the restaurant L 'Avenue Montaigne at the Champs-Élysées, Paris as chef de partie. To finish, my professional journey at Brasserie l'Européen in Paris. By passing in gastronomic French cuisine, brasserie and traditional, this allowed me to have more creativity and an amazed spirit for my culinary passion.
In order to broaden my talents, I wanted to bring a touch of pastry in addition to the kitchen. So in 2018, I decided to follow a course at the EBP (Paris Bakery and Pastry School). I enormously discovered another facet of myself through my creations.
Today, I want to make a whole new start. A kind of Renaissance. My passion should take me to discover the world through my cooking and my pastry.
So, for my part, I would like to make my contribution to the edifice of French cuisine that I represent with honor.
It's my French touch !
Saumon rôti et poêlée d'asperges
Tarte au chocolat avec caramel et cacahuètes
Dallas
New York
Paris
