In 2013 & 2014, after more than 30 years of activity in the IT and telecom sectors, I spent a year in the famous Grégoire FERRANDI cooking school in PARIS. ​

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My motto is "fresh & homemade"​

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I cook season products, carefully selected from local producers (Les Jardins du Primeur in Dol, Saveurs Paysannes in Baguer-Pican, the Jema boat at the Dol market, Escale Pain in Epiniac, etc.) and of high quality (AOP, AOC, red label ®). I buy organic whenever possible.  

My sources of inspiration:

•My delicacy, flavors, smells,

•My year of training where I obtained my CAP de cuisine in 2014 ( certificat d'aptitude professionnelle),

•The superb internship at Potel & Chabot ®: extraordinary menu, professionalism, high standards, remarkable chefs,

•Creative chefs like OTTOLENGHI with his very tasty vegetarian recipes and open-mindedness; MARCON who wrote a very interesting book on legumes. ,

•Not to mention my insatiable curiosity as soon as I can taste a new product or dish.

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Dinners are "flexivores" with a lot of vegetables ; sometimes there is fish or meat.  Very often, cooking is 100% vegetarian.

The only thing that bothers me,  is food waste!​

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I've created a kitchen with a large canopy.

And now, I don't hide it from you, when I cook, I have fun