The Collection Stories
What inspired you to become a chef and what makes your cuisine so unique ?
“My passion is rooted in the South of France and its produce. Growing up, I was surrounded by these products, and my family, who were in the business, cooked them. This awakened my interest in the work of producers and the richness of regional terroir. My aim is to rediscover the taste of things, to create something pure and clear, to put the product at the center of the plate. My cuisine is deeply rooted in southern cooking too. I aspire to create dishes that will convey emotions, that will evoke childhood memories and flavors.”
Can you tell us about the moment when you landed a Michelin star for Maison Villeroy?
“At Maison Villeroy, we achieve the unexpected challenge of landing a Michelin star only 6 weeks after the restaurant’s opening, a pure moment of raw emotions.
It was an incredible achievement, and I’m so proud of my team for their hard work and dedication.”
Do you have any culinary inspiration?
“The aspiration to achieve institutional status, following in the footsteps of legendary chefs Michel Guérard or Alain Ducasse, is a driving force for many French chefs. Chef Michel Guérard’s cuisine is synonymous with excellence, and his masterpiece, Les Prés d’Eugénie, testifies to his unwavering commitment to quality, well-being and an unrivalled experience for guests. Just as Alain Ducasse has done in his houses, with the same exacting standards, determination to renew himself and his desire to feed the world differently.”
With that being said, what does luxury mean to you in today's culinary world?
“Luxury is personal to each individual. For me, luxury in gastronomy lies in the products. To be able to offer tasty products, which will have grown in the most beautiful terroirs and will then provoke memories and emotions.”
Can you tell us about your restaurant, Trente-Trois?
“At Le Trente-trois, we focus on the relationship with our guests, as we only have six tables. This intimate setting allows us to interact with our guests and create a unique dining experience. At Maison Villeroy, we don’t say to our guests “welcome to our restaurant”, but rather “please follow us into the dining room”, as if you were at home. Because you are at home. After dinner, we invite guests to enjoy a Japanese whisky in the lounge by the fireplace. That’s what makes us different. We promote the “French art de vivre”.
If you had to choose…
Your most exquisite experience:
“A dinner at the Plaza Athénée in Paris under the direction of Romain Meder.”
Your favorite product:
“Iodine and plants are the channels through which I express myself best.
Your most exquisite recipe:
“Yet to create.”
Your best souvenirs in one of your restaurants:
“Our first Michelin Star at Le Relais des Moines. A goal we reached hand in hand with the most amazing team.”