The MATRIX of my
CUISINE
My cuisine is born from two forces, the precision of craft and the intuition of beauty and care. It’s the dialogue between memory and movement, between what I’ve learned and what I feel. Every creation begins with structure and then the best part is to find
a rhythm.
Cooking, for me, is the art of composing contrasts, of weaving textures and cooking methods in color harmony. Then, you add tension: something crisp to awaken, something soft to comfort, a spark of acidity to lift, and a trace of bitterness to keep it honest. Too smooth, and it loses life, too sharp, and it loses grace.
I think of FLAVOUR as ARCHITECTURE:
Crunch gives structure, softness gives depth, acidity brings light, bitterness brings truth and fat brings roundness, the caress that ties it all together. And of course, each note carries emotion: sweet comforts, salty awakens, acid excites, bitter grounds, umami embraces.
When you understand that, you stop cooking for taste alone, you start cooking for emotion.
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.
Taste. Listen. Adjust, watch how salt lifts acidity, how fat softens bitterness, how a touch of cold can sharpen sweetness. Cooking is a dance between instinct and precision, between reason and exploration.
I don’t cook to impress; I cook to connect, to create balance, radiance, and emotion, the quiet beauty that lingers long after the last bite.
This is my philosophy, a cuisine of contrast and care, where technique becomes poetry, and nourishment becomes beauty.
The TWO FACES of my
CUISINE
The VOICE that speaks here is made of TWO VERSIONS of me, both ENTIRELY TRUE, both DEEPLY CONNECTED.
There is Faustine the Chef, shaped by the intensity of Michelin-starred kitchens. Years of precision, travel, curiosity, and over a decade spent crafting flavors between France, London, and the United States as a Private Chef. That Faustine knows rigor, discipline, the obsession for detail, and the language of excellence that refines you every single day.
And then there is Faustine the Woman, the one who cooks in silence after work, for herself, with calm and softness. Who nourishes not only her body but her dreams, her skin, her inner balance.
These two voices are never separate. They meet, blend, and speak the same language: attention, intention, and quiet joy.
The chef who creates, and the woman who cares but I always cook the way I live : with passion, discipline, precision, and emotion.
The CHEF:
As a chef, I work with memory, intuition, and emotion.
My ideas come from experience, from a taste remembered, a scent captured, a feeling that lingers. Creation is constant, but it’s never chaotic, it’s anchored in technique, precision, and refinement.
I believe in a touch of restriction, in choosing less to reveal more.
Because true beauty often lies in what you decide not to add.
Each dish must remain honest, discreet, and complete, like a small jewel of simplicity and truth.
The WOMAN:
My everyday food is simple and nourishing. I love repetition, it brings comfort and clarity. In a chef’s world filled with complexity, repetition becomes serenity, efficiency becomes elegance. Because when the body recognises what makes it feel good, routine turns into grace, into a kind of beauty that feels effortless, especially when it is chosen kindly.
Cooking, for me, is the art of composing contrasts, of weaving textures and cooking methods in color harmony. Then, you add tension: something crisp to awaken, something soft to comfort, a spark of acidity to lift, and a trace of bitterness to keep it honest. Too smooth, and it loses life, too sharp, and it loses grace.
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.
My cuisine is born from two forces, the precision of craft and the intuition of beauty and care. It’s the dialogue between memory and movement, between what I’ve learned and what I feel. Every creation begins with structure and then the best part is to find a rhythm.
I think of FLAVOUR as ARCHITECTURE:
Crunch gives structure, softness gives depth, acidity brings light, bitterness brings truth and fat brings roundness, the caress that ties it all together. And of course, each note carries emotion: sweet comforts, salty awakens, acid excites, bitter grounds, umami embraces. When you understand that, you stop cooking for taste alone, you start cooking for emotion.
Taste. Listen. Adjust, watch how salt lifts acidity, how fat softens bitterness, how a touch of cold can sharpen sweetness. Cooking is a dance between instinct and precision, between reason and exploration.
I don’t cook to impress; I cook to connect,
to create balance, radiance, and emotion,
the quiet beauty that lingers long after the
last bite.
This is my philosophy, a cuisine of contrast and care, where technique becomes poetry, and nourishment becomes beauty.
The TWO FACES of my
CUISINE
There is Faustine the Chef, shaped by the intensity of Michelin-starred kitchens. Years of precision, travel, curiosity, and over a decade spent crafting flavors between France, London, and the United States as a Private Chef. That Faustine knows rigor, discipline, the obsession for detail, and the language of excellence that refines you every single day.
The VOICE that speaks here is made of TWO VERSIONS of me, both ENTIRELY TRUE, both DEEPLY CONNECTED.
And then there is Faustine the Woman,
the one who cooks in silence after work,
for herself, with calm and softness.
Who nourishes not only her body but
her dreams, her skin, her inner balance.
These two voices are never separate.
They meet, blend, and speak the same language: attention, intention, and quiet joy.
The chef who creates, and the woman who cares but I always cook the way I live : with passion, discipline, precision, and emotion.
The CHEF:
As a chef, I work with memory, intuition, and emotion.
My ideas come from experience, from a taste remembered, a scent captured, a feeling that lingers. Creation is constant, but it’s never chaotic, it’s anchored in technique, precision, and refinement.
I believe in a touch of restriction, in choosing less to reveal more.
Because true beauty often lies in what you decide not to add.
Each dish must remain honest, discreet, and complete, like a small jewel of simplicity and truth.
The WOMAN:
My everyday food is simple and nourishing.
I love repetition, it brings comfort and clarity.
In a chef’s world filled with complexity, repetition becomes serenity, efficiency becomes elegance. Because when the body recognises what makes it feel good, routine turns into grace, into a kind of beauty that feels effortless, especially when it is chosen kindly.