From the Orchard to the Olympics

My connection to food began in my childhood in Bordeaux, where I spent hours in the kitchen with my grandmother, Jacqueline. One of my fondest memories is making Mirabelle plum tarts. We’d pick the fruit in the orchard, and she’d carefully craft the pastry, arranging the plums precisely. Those moments taught me to honor ingredients, respect the seasons, and embrace the joy of cooking.

Starting an internship at Vieux Logis at age 15 changed everything for me and opened doors to culinary experiences I never imagined. After earning a Baccalauréat ES and a BTS in hotel and catering management, I began my career at 21 as a commis at Alain Ducasse’s Biblos in Saint-Tropez. I entered Ducasse’s demanding world from there, working at iconic restaurants like Jules Verne in Paris, Meurice, Benoit, and even New York.

At 26, I had the honor of becoming head chef at Chez Allard, an emblematic Parisian bistro. It was a milestone in my career and a role that solidified my values as a chef: rigor, respect for ingredients, and the importance of teamwork. These experiences have shaped my vision of responsible, generous cooking inspired by the seasons and the stories behind every ingredient.

One of my most unforgettable career moments was cooking for the Paris 2024 Olympic Games at the Stade de France. I was privileged to prepare dishes for the event for several days, including my hay-smoked seabream with watermelon jelly, beef heart tomatoes, and a lemon emulsion. Walking the track and witnessing the world’s greatest athletes was a surreal experience.

I want to see the industry shift towards better cooking practices in the mass market. Quality is often sacrificed for quantity, prioritizing standardized products over authentic, seasonal ingredients. Emphasizing local and environmentally friendly approaches could transform the industry and reconnect consumers with authentic flavors and quality products.

If I owned a restaurant, it would reflect my values—rooted in local, seasonal produce and collaboration with passionate artisans. Every dish would tell a story, offering an authentic and personal experience rather than following trends or external expectations.