Passionate by gastronomy and amateur cook for over thirty years, I’ve been initiating myself to organic wines for 10 years with Hervé, wine merchant at L’étiquette (Paris) and through meeting with winegrowers all over France. I roam the world, looking for the very best of international cuisine.
I’ve helped friends of mine, the Mimoun brothers (Le Petit Célestin) creating their last restaurant, Chez Jaïs.
In addition to my entrepreneurial experience, I’ll had to Le Galopin my own exigency as a customer and a gourmet. Balance and customer service must be a focus, without neglecting the discovery of new tastes and textures.