“Mine is sustainable cuisine, because I love my territory. And I tell it: in my dishes and enhancing the profession of those who precede me. Maybe mine is really a synthesis kitchen, the final product of a long chain of beautiful crafts that begin in the garden behind the house. For me, poetry lies in this, in the simplicity of knowing how to do, in respect of the raw material, in the profound knowledge of the craft and of the land. And my taste is to let you taste what was once made at home, making it professional. In the kitchen, the Chef is the interpreter, not the protagonist. "