Bring the restaurant home with more conviviality is the principle of Table d’Azur. Train in Strasbourg and after having worked in various restaurants in France (the Epicurean, the blue house …) and internationally (pinot noir in Russia, Coté jardin Tahiti …) adventurer at heart I have posed for eight n my suitcases in Provence first as a chef and consultant for restaurants.
For four years wanting to get out of my kitchen, I have created a home chef and catering service to the delight of lovers of good food. I develop a creative and tasty cuisine far from books and predefined recipes, I am inspired by my travels and encounters over time and the products of the moment.
In addition to this, you need to know more about it.
You offer a culinary journey, a different and daring cuisine subtly combining flavors here is my cuisine.