Passionate about travelling and always on the lookout for authenticity, I work on my cooking through meetings and exchanges with families and professionals from all walks of life. I like to refine my techniques and listen to everyone's advice on the quality and selection of products.
I'm not going to tell you any tall tales... My old job was running me ragged, and I didn't want to have to put my spleen in a stew over sorrel any more!
So I decided to earn my living by making food, because cooking gives me a zest for life. I had a lot of work to do to get my qualifications, but I didn't make a big deal of it. I got them without having the melon. To put some butter in my spinach, I found some gratin in a restaurant, and I was like a fish in water!
Good pear with an artichoke heart, if you've got a good fork, I'll take care of your onions, and the icing on the cake: with banana!
Opening
| From 13 March to 30 June | |
|---|---|
| Monday | Open from 09h to 19h30 |
| Tuesday | Open from 09h to 19h30 |
| Wednesday | Open from 09h to 19h30 |
| Thursday | Open from 09h to 19h30 |
| Friday | Open from 09h to 19h30 |
| Saturday | Open from 09h to 19h30 |
Prices
Means of payment
- Credit card