The MATRIX of my
CUISINE
I cook with knowledge, my memory and my senses.
Technique gives me structure.
Intuition gives me freedom.
My cuisine is built on contrasts: The raw and the cooked, the crisp and the tender, depth balanced by freshness.
Every dish needs tension to feel alive, but never excess.
I look for clarity rather than complexity. For flavours that are precise, honest, and comforting at the same time.
A cuisine that nourishes without weighing down, that feels generous yet light.
I think of FLAVOUR as ARCHITECTURE:
Not excess. Not performance.
Just balance, rhythm, and truth.
TECHNIQUE shapes me, but INTUITION guides me.
Restriction keeps me honest and gives me clarity, because Beauty is born from limits, and Harmony from contrast.
Cooking, for me, is not about showing. It’s about presence. About creating plates that feel grounded, honest, sensual in textures and quietly memorable.
The TWO FACES of my
CUISINE
The VOICE that speaks here is made of TWO VERSIONS of me, both ENTIRELY TRUE, both DEEPLY CONNECTED.
My cuisine moves through two gestures, not separate, but flowing into one another.
There is the Chef, shaped by discipline, precision, and years spent in demanding kitchens. A hand trained for exactness, repetition, and precision. A way of cooking rooted in structure, timing, and balance.
And there is the Woman, who is guided by sensation and rhythm, who listens to her body, to fatigue, desire, and need. She cooks to nourish herself, to restore calm, to create softness.
These two faces are never in conflict. One gives clarity, the other gives depth.
Technique creates confidence.
Sensitivity gives meaning.
Every dish I cook is born from this dialogue between control and letting go, between rigor and care, between what I know and what I feel.
This is how my cuisine finds its tone: quiet, precise, sensual. Rooted in experience, shaped by emotion, and always attentive to the body.
The CHEF:
Memories & Experiences
The WOMAN:
Emotions & Sensations
My cuisine is built on contrasts: The raw and the cooked, the crisp and the tender, depth balanced by freshness.
Every dish needs tension to feel alive, but never excess.
TECHNIQUE shapes me,
but INTUITION guides me.
Cooking, for me, is not about showing. It’s about presence. About creating plates that feel grounded, honest, sensual in textures and quietly memorable.
Beauty blooms in restraint.
I cook with knowledge, my memory and my senses.
Technique gives me structure.
Intuition gives me freedom.
I think of FLAVOUR as ARCHITECTURE:
I look for clarity rather than complexity. For flavours that are precise, honest, and comforting at the same time.
A cuisine that nourishes without weighing down, that feels generous yet light.
Not excess. Not performance.
Just balance, rhythm, and truth.
The TWO FACES of my
CUISINE
My cuisine moves through two gestures, not separate, but flowing into one another.
There is the Chef, shaped by discipline, precision, and years spent in demanding kitchens. A hand trained for exactness, repetition, and precision. A way of cooking rooted in structure, timing, and balance.
And there is the Woman, who is guided by sensation and rhythm, who listens to her body, to fatigue, desire, and need. She cooks to nourish herself, to restore calm, to create softness.
The VOICE that speaks here is made of TWO VERSIONS of me, both ENTIRELY TRUE, both DEEPLY CONNECTED.
These two faces are never in conflict. One gives clarity, the other gives depth.
Technique creates confidence.
Sensitivity gives meaning.
Every dish I cook is born from this dialogue between control and letting go, between rigor and care, between what I know and what I feel.
This is how my cuisine finds its tone: quiet, precise, sensual. Rooted in experience, shaped by emotion, and always attentive to the body.
The CHEF:
Memories & Experiences
The WOMAN:
Emotions & Sensations