A screenwriter and fiction director trained at the Fémis screenwriting workshop, I gradually drifted into cooking, but it was undoubtedly my encounter with fermentation that truly changed my life. Fermentation, as a practice but also as a way of thinking, offered me an infinite playground, ultimately not so far removed from writing. In its own way, fermentation also tells us stories… These tales of the invisible, as old as the world itself, are ones we urgently need to hear again.

 

Having worked in the kitchens of the Élysée Palace and La Maison du Saké, and trained at the school of Thierry Marx, I have developed a practice at the crossroads of gastronomy, science and art.

 

Today I design sensory and immersive experiences based on our relationship with taste. The art of fermentation, in particular, allows me to activate this powerful vehicle of memory and imagination, and thus to question our eating habits, our place in the living world, and what future we desire.

 

I have been teaching fermentation for five years and I work in consulting and R&D with organizations of all sizes, from restaurants to large food groups.