Having a restaurant in beautiful neighborhoods is one thing… but the main thing is the message that is conveyed there. All my cooking is geared toward transmission.

The transmission of my know-how to a wide variety of profiles, from professional cooks to physical engineers or political refugees looking for a new start.

The transmission of taste also and the intelligence of human relations. At l’Ami Jean, behind each animal, behind each vegetable, there is a link with its producer and all my support for a sector and the way in which the products are made, with respect for the land and the men who raised or cultivated them.