A DEMANDING PASSION

Being a Chef at Le Cinq takes hard work, rigor and consistency. I personally direct my team. We dedicate a lot of time to the creation and the tasting of new dishes. I’ve set up my own R&D department. We’re innovating literally every day. And we change our menu accordingly. You can eat on a daily basis at Le Cinq and you will still be surprised. The creation of a great dish can last for weeks, even for months. We draw from French culinary heritage, and we breathe modern life into it. This is a patient endeavour, a craft. It is also the very essence of luxury.

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A UNIQUE STYLE

I grew up in Brittany where I discovered the French cuisine through preparing fresh fish and vegetables from the garden. Where I was born, in Ria d’Etel, we lived between land and sea. Every fishing family cultivated their garden.

My father was a carpenter. I unherited from him me the art of sublimating the simplest materials. From this, a vocation was born.

My gastronomic vocation led me to Paris. I quickly fell in love with the Parisian cuisine. The “grande cuisine”.

I dedicated my “Signature Dishes” to Paris: Lightly Smoked Black Rice with a rich creamy Black Pudding and Passion Fruit juice, or Onion Gratin à la Parisienne. I always say that a Signature Dish is the one that will continue to be in demand, even when it is no longer on the menu. These dishes follow me everywhere I go, like friends. They are part of my life.

An unexpected pleasure for me, a kid from Brittany, was seeing my work rewarded with 3 Michelin stars for 12 consecutive years.

In 2014, I embarked on a new challenge by joining the kitchens of Le Cinq restaurant, in the heart of the mots prestigious Parisian palace, the Four Seasons Hotel George V Paris. I had one goal: win the third star once more.

We did it, my team, and myself, in 2016, after winning 5 Gault & Millau Toques and being ranked among the “4 best restaurants in Paris” in the Lebey Guide.

The challenge was demanding. We prepare about 300 meals per sitting. Each dish must be perfect. Our day starts at 7am with the delivery of fresh produce and the careful preparation of the meal. Then, at lunchtime, the starter gun is fired : intense concentration, perfect mastery of gestures and timing, pinpoint detail… This is our daily craft.

Finally, we spend several hours a day on Research and Development. With my right arms, Romain Mauduit and Alan Taudon, we often finish in the middle of the night after preparing a dish which can be discovered from the following midday. My menu changes every day, you see.

« My cooking is like a Chanel suit
worn over a pair of jeans. »

INNOVATION

I like risk, and reject comfort. I never rest on my laurels. My taste for, and permanent need for risk is institutionalised within my kitchen. Every day at five, I explore new avenues with my research and development team, to offer ever new flavours to my customers. Combinations of ingredients never before imagined. We are exploring new culinary territories every day.

ORIGINS

I have remained loyal to Brittany. These are the products that I work on, that I place in the spotlight, that I convey. It’s my experience on a trawler along the Breton coast that gave me a taste for food and marine products. I was only 14 and I’ve never forgotten. Each of my dishes is a staging of memories and emotions from my life. Brittany defines me enormously. Not to mention, of course, that it offers the best products!