A new idea suddenly explodes within me subconsciously. I need to write it down immediately, otherwise another idea comes up and I forget the previous one. Actually, I don't write the idea down, I draw it. Not counting the daily menus, we cook close to 100 different dishes a year. My cuisine is modern and lively.
Spices give a touch of color.
The flavors invite you on a journey. A dessert based upon vegetables is quite original. It is essential to free yourself from taboos, from the forbidden. By nature, cuisine is open. When I think of a recipe, I never have prefixed ideas.