I have been working as a dedicated peripatetic chef since 2007, offering companies, local authorities and individuals quality, organic, creative cuisine
I buy my ingredients from local producers, with whom I have built up a relationship of trust: the farm shops “Brin d’herbe” and “Le Clic des Champs”, local markets and market gardeners, etc.
Using these ingredients, I concoct balanced dishes, rich in legumes, spices and herbs, with a varied palette of tastes, colours, textures and smells. I build bridges between traditional home-cooked local food, exotic cuisine inspired by my travels to Asia and North Africa, and vegetarian dishes.
Since 2014, we have been a two-woman team working as peripatetic chefs – on an occasional basis to start with, then increasingly regularly. Valentine and I are keen to develop our partnership. We see our cuisine as a way of bringing people together to experience new tastes, based on varied, balanced dishes.