Falling into Haute Cuisine accidentally, it was the Pleasure of giving Pleasure that made me cling to it.

 

        Self-taught, I start in kitchen in a Relais &Châteaux, in a fine dining restaurant (1* Michelin) in the Luberon, then quickly I was lucky to work at the Plaza Athénée in Paris, for Alain Ducasse.

          After one year working in Seychelles Island, I come back in the kitchen of the Plaza Athénée in Paris. Then working at the Instant d'Or (1*Michelin) in Paris, then at the Four Seasons George V under Chef Eric Briffard, I perfected my knowledges.

          Afterwise I was called to go to work at  The Dorchester in London for Alain Ducasse. And then after a stage in Bermuda for the opening of a Pop up Beach club during the Americas cup and to finish with a detour to Sydney as Head Chef in a restaurant extremely concerned about the environment.

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         And here I am back in  Paris, always as a chef in a restaurant just before deciding to offer my personalized services as a chef at home in Paris and everywhere else.

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         It is therefore driven by the desire to get out of restaurant kitchens and to share my knowledges in a different and very personalized way that I have decided to offer you my services as consultant chef and chef at home in Paris and wherever you like..

         Realizing that the way of consuming is changing, I wish to offer you a personalized culinary experience where pleasure, sharing and respect will be the key words of this moment...

         I offer you a sustainable, technical and aesthetic cuisine which also works for the respect of nature, its seasons, its products and which put forwards a reasoned production. I sublimate the raw products as much as possible with delicate and surprising flavors..

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Nico