Culinary art has been a source of aspiration and inspiration for me from a very young age. Memories of my grandmother’s gratin dauphinois, my mother’s soupe au pistou, and my sister’s culinary experiments have shaped my passion.

After starting out in the audiovisual field with film school studies, I quickly realized that it wasn’t my path. Cooking, on the other hand, deeply motivated me every day. That’s how the idea of a career change was born. After much reflection, I decided to embark on this new adventure.

My journey led me to Ferrandi School, where I earned my CAP while apprenticing at Fulgurances, a renowned restaurant in Paris’ 11th arrondissement. This residency for chefs allowed me to work with various culinary talents, acquire new techniques, and explore innovative gastronomic ideas.

Since then, I’ve had the opportunity to contribute to the opening of two restaurants in Paris. The first, La Bretelle, where I was the chef for a year, focused on seasonal products, natural wines, and an exceptional setting combining Paris with a countryside atmosphere. The second, Ajar, is a trendy establishment in Belleville, specializing in bistronomic tacos.

My travels around the world, especially recently to La Réunion and Asia, have enriched my understanding and passion for cooking, inspiring me with new flavors and culinary techniques.

Today, with manger., my first project which I hold dear, I draw on my learning and culinary identity to offer unique and enriching gastronomic experiences.