THE CHEF

     With a specialized CAP cooking training at the Paul Augier Hotel School in Nice, the chef forged herself through  periods in the kitchen of renowned establishments, Grand-Hôtel du Cap-Ferrat, Hôtel de Paris Monaco, Hôtel Fairmont Monte Carlo, with the great chefs Meilleur Ouvrier of France, as well as through the banquet service of the most prestigious caterers on the Côte d'Azur. 

    A professional cook who respects the rules of conservation, hygiene, transport and production methods, cooking is a daily pleasure for him.

     The chef has always been passionate about the sun-drenched Mediterranean flavors of his region and this is reflected in his dishes. His taste for the product, spices, flavors, is a source of inspiration for a cooking that he wants refined and elegant. It is his experiences, the desire to meet and share, but also his travels that have decided him to come and cook at at your service.