I have always dreamed of becoming a cook, an aspiration that guided my choices. At the age of 18, I started working with the talented and charismatic Alain Ducasse in Juan les Pins, who taught me a great deal about cooking, culture, experience, reflection, and recognising what is essential. I followed him through the markets, listened to the sounds of the pots on the stove, tasted, simmered, stirred, steamed, cooked: I learned real cooking, free of complicated presentation, and I loved it! Ducasse took me to Monaco for 10 years, then all over the world. When I turned 27 he proposed that I work at La Grande Cascade and I finally became a chef! Then came the institution, the famous restaurant Lasserre where I cooked in a technical and refined style that was awarded two Michelin stars, bringing me to this point in my career.