An award this week in the Gault&Millau France Guide 2018, which I share with all of my restaurant, kitchen and back-of-the-house staff
The term "house" applied to a restaurant takes on its true meaning thanks to those who work there, growing together.
4 toques for all of you (see the page on the Gault&Millau site), you who are right beside me every day, making it possible for me to live out an overwhelming passion for the wonderful profession of being a chef.
Well done, all of you, directly or indirectly ... and my humble thanks.
Let the adventure continue!