Can you tell us about your career path and your role?
" I began my culinary journey with a vocational diploma, followed by a BTS at Ferrandi in Paris, where I completed a work-study programme in a traditional French restaurant.
I then took on my first position as a commis chef at Le Laurent, working alongside Chef Alain Pégouret.
After moving to Cannes, I discovered the Five Seas Hotel with Chef Arnaud Tabarec, where I worked for several years before spending a season at Le Chabichou in Courchevel.
I then took on the role of Head Chef at the Five Seas Hotel six years ago, where I oversee both breakfast and the restaurant. "
What are your main sources of inspiration?
" My inspiration comes from the products themselves, with each season offering ingredients that deserve to be showcased.
It also comes from my experiences, my travels and French culinary traditions. "
How do you work with seasonal produce when creating your menus?
" Seasonal produce is the starting point for each of our menus.
We aim to showcase it throughout the four seasons, changing our menus accordingly.
They feature four different starters, three dishes inspired by the sea, three centred around the land, as well as a plant-based dish and our desserts. "
In your opinion, what makes the culinary experience at Le Roof unique?
" I aim to create a gourmet yet accessible experience, combining traditional and modern techniques.
A cuisine that showcases beautifully cooked produce, with its flavours enhanced by generous, carefully crafted sauces. "
How would you like guests to feel when they leave Le Roof?
" I would like them to leave Le Roof feeling that they have genuinely had a wonderful time: that they enjoyed the food, received a warm welcome and, above all, that they want to come back. "