Can you share your culinary journey and how it all began?
My culinary journey is deeply rooted in a lifelong love for food, which began in my grandparents’ kitchen. I first refined my skills using cookbooks and magazines, which fueled my growing passion for French cuisine. Over time, I embarked on a remarkable culinary journey with my husband, exploring different flavours from around the world.What inspired your focus on French cuisine, and how have your travels shaped your approach to cooking?
While my foundation remains firmly French, our travels have expanded my culinary horizons. Destinations like Istanbul, Hong Kong, and Morocco have enriched my creations with a blend of diverse cultural influences. In Morocco, I was captivated by the street food and bustling markets of Marrakesh. In Italy, we immersed ourselves in regional specialties, like gnocchi fritto and truffle hunting in the countryside. These experiences have profoundly shaped my cooking philosophy, where each dish tells a unique story of cultural blending.How has your experience at Michelin-starred restaurants like Le Gavroche influenced you?
Working under Chef Michel Roux at Le Gavroche instilled in me the importance of excellence, precision, and the use of the finest ingredients. These principles continue to guide my work at Orangerie, where we uphold the same high standards in every dish we serve. The discipline and attention to detail I learned there are foundational to my cooking philosophy and approach.