We worked with Michael and Julien in several phases. The reflection of the map first, according to the lines indicated by Quentin Testart, then the pooling of ideas. Finally, the biggest work, the tests. It wasn't easy to include that in our workdays but it was worth it. The result was a beautiful cohesion, a real team spirit and beautiful dishes that our customers love.
The trips that have marked me the most are those I have done, accompanied by local friends. In the Philippines in 2016 and in Senegal in 2020 (photo). I loved the differences with our French culture, and I kept very good culinary memories.
I have to fall for a praline brioche if I see one in the window of my favorite bakery.
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- Forrest Gump
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