About me 

Profile

My professional journey has taken me from France to Israel, through the demanding world of cruise ships, before settling permanently in Switzerland.

At the Grand Hôtel Giessbach, my gourmet restaurant “Chez Florent” was recognized by the prestigious Gault & Millau guide. I also received several awards during my time at Hotel Krone in Thun. In 2002, I was invited to the renowned international gourmet festival in Puerto Vallarta (Mexico), one of the world’s leading culinary events, and was invited back the following year after its success.

My cuisine is rooted in classical French tradition, which I reinterpret with a modern touch and Mediterranean influences. I also place strong emphasis on vegetarian and vegan cuisine.

Alongside cooking, pastry has always been a true passion that I have continuously refined throughout my career. For many years, I have been sharing this expertise through courses, particularly in French pastry and the art of making macarons.

Born in Bordeaux, I am guided by a simple philosophy:
“Sharing the joy of cooking.”

Today, I teach in a vocational school and mentor young talents. Through this website, I aim to share my experience and passion with all food lovers, from beginners to professionals.