At the end of the hotel school, I joined "Les plaisirs d'Ausone" in Bordeaux which, with Philippe Gauffre, won a star in the Michelin guide and there it was !

I then complete the brigade of the chateau "Grand Barrail" in Saint-Emilion whose chef, Philippe Etchebest, will become a few years later "best worker in France".


I went two years to Saint-Jean-Pied-de-Port in the hotel "Les Pyrénées", two Michelin stars where, alongside Firmin Arrambide, the work of game and wild mushrooms was particularly interesting.

Back in Bordeaux, I joined the "Chapon fin", the oldest restaurant in the city. The new chef, Franck Ferigutti, named me "second" and encouraged me to take the "Pierre Taittinger" culinary competition.

In 2004, with the strength of my experience, I embark on home cooking and subcontracting because human contact and sincerity represent virtues that are dear to me.