My Chef


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 !

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My Kitchen

Led by a certain vision of my profession, mixing audacity, thoroughness and pleasure, I do not hesitate to take risks and surpass myself in order to satisfy customers.
Through a menu, a recipe, I always try to convey my love of cooking, without ever losing sight of the essentials. A commitment carried by essential human values: kindness, diversity, openness to the world.
My vision is to spread internationally to promote French cuisine. I want to establish my restaurants and my shops in Europe, Asia and America.

Our Best Recipes

img1 Saumon rôti et poêlée d'asperges
img1 Tarte au chocolat avec caramel et cacahuètes
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Consulting in the field of restaurant menu development
Create French specialties that please
We put our know-how at the service of professionals who want to create or develop French specialties.
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Offer "homemade" French recipes
Our personalized follow-up guarantees you a strategic, commercial and operational accompaniment on the long term by proposing you French recipes "made house"
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New French dishes of the day
Our teams conceive, develop and deploy concrete and efficient solutions in order to offer you new French dishes of the day.
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