What do you do and how did you get into the industry?
I arrived at Le Chapon Fin restaurant as the second chef in 2012, and have been in charge of the kitchen since 2014.
My main activities are first the conception of the menus, then the choice of the best local small producers of vegetables, fruits, aromatic plants, meat, fish, cheese… , and finally playing the restaurant’s ambassador in France and through the world.
What’s the best/ worst part of your job?
The best is creation.
The worst is the worry of a bad feed-back of a guest.
What’s your favourite meal?
The traditional Sunday roast chicken, with all my family
The perfect day off would be…
Family time on Sunday.
A day in the life of a chef is…
Beginning the day at the restaurant at 9.00 am with checking the goods delivered by the producers, dishes preparation, presentation in the plates, until delivering to the guests. And, obviously a tour in the dining-room to meet the guests and converse with them. Then the same programme for the evening service.
What do you do for fun?
My job !
What’s something you’d like guests to know about Le Chapon fin?
How all our products are produced small producers, how they work with passion and conscientiously to offer us big quality, that help us to create delicious meal.
What’s your favourite food and wine pairing?
A good white wine with oysters, as is the custom in Bretagne, my native region!
What’s your view on the food scene in Bordeaux?
It is a real chance for us to have a very rich region concerning products and wines. Bordeaux has a big gastronomy and art of living culture, and I’m proud to be one of the actors in its culinary scene!
What’s in store for you in the upcoming months?
I’m working for the preparation of a prestigious diner next September in Brussels (Belgium) for the inauguration of the “Eat! Bruxelles, Drink! Bordeaux” festival.
At home in our restaurant, new products will be soon on the menus, as bison meat…