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Digital Gastronomy

It all starts with asparagus! I discovered Sylvain Erhardt's asparagus during a lunch at L’Arpège in Paris.

It was while visiting Sylvain that I discovered on the floor a crate of quirky asparagus. I asked him what was their final destination and he answered that he can’t sell them because of their look. For me, it definitely was the magic of nature and its beautiful imperfection. I asked him to put them aside for me, and that was the starting point of my signature dish.

Hot-Dogs are a way of life in New-York City.

Gray's Papaya are the best street Hot-Dogs for me in NYC and definitely inspired me. We prepare the sausage with the breast trimmings that we use for our pastrami. Our 100% beef sausages are smoked in our very kitchens.

The idea was born long before the dish. I got the inspiration in England with the famous banoffee pie and transformed it with my teams in Paris, as we wanted something more digestible and more sexy!

You can eat anything in a restaurant, even street food, when well executed, can have its glory.
When I opened my restaurant I wanted to welcome everyone, the burger is a dish that appeals to young and old alike, so it was an obvious choice for me to put it on the menu. The burger's top often came back in the kitchen untouched so I told myself that I had to find a way to remove it or at least make it more appealing. That's why I decided to put on some salad leaves instead, seasoned with old balsamic and grated parmesan. Now, it looks like a Christmas tree.

The artichoke of Provence is the star of our region, a true gift of the sun. It is important to know that artichokes and cocoa go very well together.
The acidity of the caper counterbalances the bitterness of the cocoa to achieve a subtle balance.
There is also the cynarine of the artichoke which causes after each mouthful a true sensation of sweetness. A unique association that does not leave indifferent