Tell us about your evolution since arriving in Le Strato's kitchens in 2018. 

I have learnt to discover myself as a chef and have defined, but also fine-tuned, my culinary identity. With the passing seasons, I pursue constant research and self-questioning. During the lockdowns, I spent my time experimenting, alone in my bubble. Which really helped me to reconnect with myself. 

Your predecessor, Chef Glenn Viel, created a menu blending Provence and Savoy. What is your signature now at Baumanière 1850? 

Yes, it was in fact Glenn who offered me the position. He is a chef and a friend to whom I owe a great deal. We have known each for more than 15 years, he taught me a lot. The restaurant's cuisine now reflects my style more than before. It enhances Savoyard products, sometimes with a Mediterranean touch to pay homage to my roots in Marseille. It is gourmet cuisine for its reassuring, coherent side, because I am a simple chef, frank, discreet, and finally playful, as I love to see our clients' surprise when they read the name of a dish, or their smiles when they discover its presentation. I like to be original, like my sauce "jus sans jus" (laughing).  

Respect for nature is your golden rule. Can you tell us more about the local producers with whom you work? 

I do indeed attach great importance to the selection of our ingredients. We have done a lot of research on local producers, which made for some great encounters. I work with produce that is not necessarily noble, such as endives, Swiss chard, the stalk of oyster mushrooms, trout… It is a hefty challenge, but I like taking risks and especially reintroducing guests to this kind of produce. 

What is your philosophy in the kitchen? 

To keep going forward, testing things out, but also to have fun, that's the most important thing in this profession. Cohesion among the teams is also vital. The members of my team, which has remained the same since the start, arrive each day with smiles on their faces. I am very close to them, and proud of them, we are a real family. 

Are you aiming for a second star in the Michelin Guide? 

To say no would be a lie, as it would be a matter of huge pride and a wonderful reward for my family and me. But it's not an obsession. Above all, I enjoy myself. Feedback from guests and my team's well-being are also very important to me. 

Finally, set our mouths watering with the new street-food concept to be discovered this winter at Le Strato. 

At the S Corner, you will find elegant and gourmet street-food served on the plate, prepared with products both local and seasonal, from France and around the world. 

What does "gourmandise" mean for the Chef? 

What was your first "gourmand" souvenir? Leg of chicken in garlic accompanied by pasta with chicken juice. 

What should people taste at least once in their lives? My mother's cannelloni. 

Your special treat? Sweetbread. 

Is "gourmandise" a deplorable sin? Oh no! It's a comforting virtue, though consumed in moderation. 

Your guilty treat? Coffee, but not in moderation (laughing).