02 — SELECTED WORK
Each creation begins with an idea, a memory or an ingredient worth exploring. Technique gives it structure. Taste makes the final decision.
A childhood flavour made more grown-up: peanuts grown in Soustons, Valrhona dark chocolate and Dartigalongue Armagnac. Nostalgic, precise and built around ingredients from the South-West.
Rhubarb worked raw, confit and sous-vide, with its juices gathered into the sauce. Shiso cream and yogurt ice cream bring freshness to a dessert designed to finish the meal lightly.
Inspired by the Pim’s eaten on childhood car journeys. Dark chocolate meets the whole orange: zest in the cream, fruit and zest in the marmalade, and juice in the confit.
Careful lamination, quality flour and a long, slow proof create clean layers, a crisp shell and a true fermented-butter flavour, with vanilla at the centre.
A festive creation built on the clarity of dark chocolate and the brightness of orange. Familiar flavours, sharpened by contrast and kept deliberately balanced.
A savoury bread created to open the gastronomic menu: aromatic, warm and lightly spiced, with the flavours of chimichurri running through a soft, generous crumb.
Ripe strawberries, a crisp pastry base and the fresh, lemony lift of verbena. A seasonal tart where the fruit remains unmistakably at the centre.
A generous celebration of crisp meringue, soft cream and fresh berries. Made to be shared around a table rather than admired from a distance.