A CHEF IN YOUR KITCHEN.

Private events, cocktails, weddings or just a craving for something good…I imagine tailor-made menus, combining French techniques and vietnamese flavours.

I love the heat of the action in kitchen brigades. But it’s sometimes a hostile environment, and it wasn’t always easy. I saw pots and pans being thrown accross kitchens, but I was also able to admire beautiful techniques and ultimately see how humble this craft makes us.

Selecting products, being creative and sometimes even provocative, simple and effective combinations : this is what I’ve learned. Today, I’ve decided to find my own culinary voice, but I rely on this background to try to surprise and entertain with tailor-made menus, for 2 to 200 guests.