I worked for Mr. Ducasse for a couple of years at the Louis XV 20 years ago and I have to say that for the last 2 decades, I have always followed his philosophy and vision about food. At that time, I was coming from the Mr. Robuchon restaurant Le Jamin...

This morning I had the challenge to photographe some citrus fruits for a dessert buffet that I want to create for some VIP guests. Sincerely, I had the pression because taking picture to put on public is a big difference that just posting on a blog. Overall,...

Half kilo of black truffle fron Perigord this morning in my office. I am sure that we are going to have fun with them today in our Italian restaurant...

White truffle season is almost over and I cannot wait until next year to put my nose again back into this very special mushroom. In fact, it is more a condiment that something else as we only use like a special ingredient to put on top of a dish like...

Not sure that I will recommend that practice to my chefs... :)

One of my good friend Stephane Bellon asked me few months ago to collaborate in his new book that talks about gastronomy in the hotel world. Unfortunately, the book is in french so my comments are also in french but it was very fun to be able to share...