... expresses all his creativity in his kitchen, drawing from his different inspirations to articulate tastes and textures in harmony.
He enjoys a growing permaculture garden, full of appetizing colors and smells, between ancient vegetables and surprising aromatic herbs.
His creations, imprints of poetry, can be found in a weekly seasonal menu, and a menu that comes in the form of a 5-course “Traversée” and a 7-course “Odyssey”. p>
When the warm weather arrives, a selection of delicatessen products and grilled meats is available in a pop-up wine bar.
Parcours & Influences
His Ukrainian wife also introduced him to Slavic conservation and fermentation techniques.
Several personalities have also influenced the Chef's career:
Steve Schmitt at the Abbaye de la Pommeraie and Fabien Beaufour at the Domaine des Etangs (1 *).
A decisive imprint in his kitchen where the product is respected, sublimated and which focuses on the essential, like an obviousness in the mouth.