How did you get the urge to cook?
Quite naturally, in my childhood in Monistrol-sur-Loire, alongside my mother who was an excellent cook!
What is your background ?
After several extras at the Auberge du Pont in Pont de Lignon, I joined the hotel school in Saint-Chamond. With my CAP in my pocket, I was able to work in beautiful starred houses (Loiseau, Pic) and above all I spent 3 good years in Saint Bonnet-le-Froid alongside the
Chef Régis Marcon. 2002: the takeover of the Table du Barret in Beauzac and there I realized my childhood dream, cooking in my restaurant. Since 2002, history has been written at
Bransac.
How would you define your kitchen?
A sincere and generous cuisine, with the highlighting of our beautiful local and seasonal products. The product makes the recipe. There is no point in wanting to modify it, it is self-sufficient when the producers do their job well. I always make juices, stocks, fumets with bones, carcasses or bones. It's so good a real juice!
Can you tell us about your product
"Passion and sharing" that you propose in
your Guest House?
It's a cooking class that I do in my establishment on Saturday afternoons. We make a full meal for a maximum of 6 people.
In a studious and above all friendly atmosphere with the same equipment you have at home, I explain to my trainees how to organize a good meal while being able to enjoy the guests around the table without spending a whole day in the kitchen. In the evening we enjoy the Table d'Hôte formula the dishes we have concocted and share them with any accompanying persons who only have to put their feet under the table!
Nothing is thrown away, everything is transformed! It's my Auvergnat side (laughs).'
Your favorite walks?
My walks often take me with my family to the banks of the Loire; this Loire that I see every morning from the house. With my friends, I also really appreciate the small kayak trips where I provide picnics, fishing trips, especially trout in our charming Ramel which flows through the gorges dominated by the Chapelle du Fraisse, mushroom picking … one of my passions that Régis Marcon was able to pass on to me. We are so well in our Haute-Loire! Let's preserve this beautiful nature for generations to come!
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