The Michelin-starred restaurant at Le Verbois
“My cooking is the fruit of my life experiences.”
To taste my cooking is to agree to go on a journey without ever forgetting where you come from. I nourish it with a rich culture, which I share through ever-changing plates inspired by the destinations along my path, bringing surprising and revealing flavour pairings.
I make a point of showcasing the produce I find closest to home. In love with the Hauts-de-France, I constantly seek to bring out the best in the treasures around me, drawing on a network of producers I have patiently built up.
Above all, I express a visceral connection to the land, which runs through the whole meal like a common thread. From the amuse-bouches to the last dessert, the produce itself speaks of this enduring passion: my way of paying a heartfelt tribute to my father and grandfather, and of thanking them for everything they passed on to me from childhood.
Bold, generous, balanced, delicate, well-travelled and rooted in the land, my cooking goes by many adjectives. But GOOD, in the sense of “meaning well, doing good to others”, is undoubtedly the one that suits it best.
