As a child, I saw the joyful atmosphere of the dinners hosted by my parents. Cooking therefore became closely associated, for me, with bringing happiness to people. I wasn’t very good at school, so when it came time to choose a career path, I naturally gravitated towards the hospitality and restaurant industry.

I have a happy memory of making marble cake with my family on Wednesday afternoons. My sister made the vanilla batter, and I made the chocolate one. We would argue over who got to scrape the bottom of the mixing bowls with a spoon. It was a joyful moment of togetherness.

I completed a vocational cooking diploma after middle school. When I began my apprenticeship at the nearby hotel school, I saw a recipe created by a female chef from my region in a professional culinary magazine. My grandmother had just given me some money for Christmas, so I went to dine at that Michelin-starred restaurant with a friend. It was a revelation!

The next day, I called chef Nicole Fagegaltier to ask if she would take me on as an apprentice, and that was the beginning of the adventure. The early days were difficult, but they gave me strong foundations, technique, discipline, and a passion for the profession.

I have always loved London – its culture, energy, and way of life. Opening a Bar des Prés here felt like an obvious choice for our first international location.

After almost five wonderful years in Albemarle Street, we wanted to explore a fresh interiors concept and evolve Bar des Prés’ London presence further, while remaining in Mayfair. We found a beautiful new site in South Audley Street, where we have been able to create a place that feels both familiar and innovative – a space where guests can rediscover the energy of the original restaurant while experiencing a new expression of Bar des Prés.

What guides my cooking above all is pleasure. Whether in Paris, London, Dubai, or more recently Saint-Barth, at Bar des Prés I offer a cosmopolitan, creative, and well-travelled menu that sits somewhere between French expertise and Japanese exoticism. The London menu reflects the identity of Bar des Prés and includes a few exclusives, such as this vanilla mashed potato — simple yet highly refined, richly buttery, and delicately scented.

I’ve been fortunate enough to travel extensively, which has allowed me to meet incredible people, discover new ingredients, learn innovative culinary techniques, and explore original flavour pairings. For example, my experience in Morocco inspired me to work more with spices, while in Japan I gained a deeper understanding of fermentation and mirin-based seasoning.

Of course, my cooking remains deeply rooted in the French terroir. I love sauces, slow-cooked dishes, and the distinctive flavours of certain meats. But travelling, sharing, and constantly drawing inspiration from other culinary cultures is an endless source of creativity.

I love Amazónico – its parilladas, its caramelised pineapple, and the atmosphere!

I continue to be deeply impressed by Gordon Ramsay. I greatly admire his career, his standards, and his ability to constantly reinvent himself. He is one of those chefs who has managed to go beyond the restaurant world to bring gastronomy into popular culture, while still maintaining an exceptionally high level of excellence.

I think it’s still the crispy avocado and crab galette with Madras curry. I wanted a dish that was very graphic visually. It took us several months of testing to achieve the perfect cut and the perfect ingredients. Visually, the dish reflects technical mastery and precision. In terms of flavour, it offers a great deal of indulgence and sensitivity.