The chief !

In the image of Provence which was always a ground of very fertile admixture, my kitchen expresses at the same moment the generosity due to my previous history Alsatians, the heat by the recollection of spices met according to my journeys as former sailor, and finally, the variety and the abundance of the Mediterranean kitchen which my wife knew how to make me discover.

Then, I had the luck to meet a big Sir: Jean-Marc Herrmann, chef, follower of Bocuse, who m ' learnt to privilege the quality of products and the sharpness of the tastes.

And here is how, for Five years already, in all modesty, I attach a big interest to be worked in kitchen, essentially with fresh products of local production following the rhythm of the seasons: fruits and vegetables of the country so possible BIO, the spices of Provence of our scrubland, meat of bull AOC of the Camargue, the lamb of Provence, goat's milk cheeses of Alpilles, oil of olive and honey of the village, the wines AOC of the Leases of Provence...

Finally, I would add that I also watch that every plate comes to fill the pleasure of eyes before that of the palace so that every plate can bring a slice of happiness to each of our dinner guests.

To summarize I would say simply that my kitchen is at the same moment simple and refined because it advances the product itself and it is rich in savours.