“I am currently the chef at l’Ossiano, at the iconic hotel atlantis the palm.

The restaurant is located under one of the most beautiful and largest aquariums in the world where some species are preserved and many others are reproduced. We in Dubai are very concerned about the sustainable approach of all the fish we work with and are associated with our fishermen whether it is the toothfish from the Kerguelen Islands or the fish from the Breton coast (where I come from) to use only responsible fishing too, we are working on a project to create our own garden on the hotel site to avoid foreign products, fruit and vegetables as much as possible.
Dubai is at an ecological turning point that I hope will bear fruit, and we are determined to be part of it.”