Ever since I was a child, I have always wanted to work in the craft industry. I fell for the world of gastronomy while in hotel school. During my training and professional experiences, I was able to meet passionate people who passed on two things that are essential to my cooking: A love of sharing and precision work. In turn, I hope to share authentic, seasonal cuisine that’s personal to me, while always keeping in mind that our main goal is to please the client.
At Les Barmes de l’Ours, we give a great deal of importance to exchanges with local producers. For our cheese, for example, we work with Xavier Mattis, a farmer from Val d’Isère. Creating his products starts with rearing his cows, then he follows the production process all the way to the maturing stage. We use his cheeses in both our cooking and our baking, and his fresh milk and cheese is delivered daily.
During my time at La Vague d’Or, chef Arnaud Donckele passed his enjoyment of cooking sauces onto me, as well as precision in cooking, both to which I attach particular importance when creating dishes.
