Culinary creation
consulting and R&D.
I have been practicing fermentation for over ten years. It permeates all my culinary practices: as a technique, as a language, as a compass…
Kitchen & Service
Bercy, Lumière building
As part of the team of chefs at La Source culinary school, I incorporate fermented products into the cuisine of the training restaurant (100 covers/day) and regularly lead the lunch service with the students. There, I offer a creative, sustainable, fermented, local, and seasonal menu…
Consulting & R&D
From plant-based meals and the development of fermented products to the identification of processes and the transfer of know-how, I regularly support food projects related to fermentation.
Two reference books
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Desserts & Ferments — Ulmer Editions (2022)
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La Fermentation au rythme du vivant — Terre Vivante (2024)
