I grew up in Normandy, and this region with its incredibly rich terroir is my cradle. Even though I grew up in Normandy, Provence is also my mother.

Cooking is not a profession, it's a passion. I'm always looking to learn, and to put no barriers in my creativity to express my emotions and sincerity. I was born on a farm. I was brought up with this philosophy: Farm to fork. My location allows me to meet local artisans and producers, which is an incredible creative stimulus for me. My culinary philosophy hasn't changed since I started out. I still have the same credo, which is to offer a cuisine of emotions and sincerity, to make the table the most beautiful art of living.

At La Vague d'Or, we don't want to follow fashions... I only put recipes on the menu that I find to be very accomplished. And while I try to create contemporary, up-to-the-minute dishes, above all I want them to be timeless. They always come with a story, a philosophy. I'm a self-taught Provençal cook. So I've done a lot of reading, watching and analyzing. I wanted to reinvent, reanimate, forgotten products: the liche, the sériole, the ombrine, to tell stories of the terroir and products with Victor Petit, Frédéric Mistral, Jean Giono in mind. I humbly drew on memories to offer a postcard of the Mediterranean.

When I look at Augustin, my right-hand man who's been working alongside me for ten years, he's teeming with ideas and action. I've watched him grow and evolve. I like to analyze his vision and his actions. First of all, he meets local producers and dialogues with them. Production is evolving, in search of quality and rationality. He has his convictions, is pragmatic and acts quickly to optimize raw materials. I can see myself as a child at my grandparents' house, and it's bound to touch me.

I grew up in Normandy, and this region with its incredibly rich terroir is my cradle. Even though I grew up in Normandy, Provence is also my mother.

Cooking is not a profession, it's a passion. I'm always looking to learn, and to put no barriers in my creativity to express my emotions and sincerity. I was born on a farm. I was brought up with this philosophy: Farm to fork. My location allows me to meet local artisans and producers, which is an incredible creative stimulus for me. My culinary philosophy hasn't changed since I started out. I still have the same credo, which is to offer a cuisine of emotions and sincerity, to make the table the most beautiful art of living.

At La Vague d'Or, we don't want to follow fashions... I only put recipes on the menu that I find to be very accomplished. And while I try to create contemporary, up-to-the-minute dishes, above all I want them to be timeless. They always come with a story, a philosophy. I'm a self-taught Provençal cook. So I've done a lot of reading, watching and analyzing. I wanted to reinvent, reanimate, forgotten products: the liche, the sériole, the ombrine, to tell stories of the terroir and products with Victor Petit, Frédéric Mistral, Jean Giono in mind. I humbly drew on memories to offer a postcard of the Mediterranean.

When I look at Augustin, my right-hand man who's been working alongside me for ten years, he's teeming with ideas and action. I've watched him grow and evolve. I like to analyze his vision and his actions. First of all, he meets local producers and dialogues with them. Production is evolving, in search of quality and rationality. He has his convictions, is pragmatic and acts quickly to optimize raw materials. I can see myself as a child at my grandparents' house, and it's bound to touch me.