How did you become a Chef ?

At first, I wanted to be a baker, but then an opportunity to complete a cooking apprenticeship at a renowned restaurant presented itself, and I’ve been in the profession ever since.  

How would you define your cuisine ?

It’s a cuisine that is classic and creative at the same time. Today it represents contemporary Alsace.  

What are your favourite products and criteria for choosing ?

My selection criteria revolve around the quality of products at the height of their season (summer game animals for example), respect for nature and utilising the local food network.   

What is your signature?

  My signature dishes are: The 64° egg. The slightly smoked eel fillet. The traditional roe pie.

The art of the table and sommellerie. I wish to share the unique experience with our customers.  

Do you have a Chef’s tip for Sunday cooking?

How to cook asparagus: Boil for 3 minutes in salt water. Remove from heat. When the asparagus touches the bottom of the pot, it is perfectly cooked!