With more than 12 years of experience in Michelin-starred restaurants in France and Belgium, I return to my place of origin to rediscover and surprise myself every day with the flavours and products of the old days but also by applying my vision and experience acquired during all these years.

My way of looking at cooking is defined by my infinite curiosity and respect when it comes to combining influences and flavors from the most varied origins. Asian aromas are mixed, for example, with European elaborations applying very careful techniques to offer the diner a singular and unique experience.