At the age of 15, he entered the brand-new Chamalières hotel school. At 20, he joined his mother in the kitchens of the restaurant in Augerolles. Four years later, he was running the family establishment. Today, the chef at Les Chênes combines tradition and modernity, offering a menu full of local flavors, with a touch of the avant-garde. A case in point is this beef chuck stew with baby vegetables. The crispness of the turnip, the sweetness of the carrot and the softness of the meat, all nicely spiced with coriander and Indian spices… It’s a journey for the palate, beautiful and tasty.
In fact, as they are essential to good health and very varied, they are an infinite source of inspiration for this dynamic chef who is happy with his job. a recipe for spring? “Asparagus tips cooked at low temperature. I cook them for 30 minutes at 85°. Peeled, of course, and vacuum-packed with a good pinch of salt. The flavor is preserved. Add a drizzle of walnut oil. In texture, the asparagus is firm and soft: it’s magic.”
