A modern, creative and committed cuisine.
I forged my gastronomic identity in the Mediterranean.
This sea, a crossroads where cultures meet, is a call to travel.
After having been trained in beautiful French Restaurant, I continued my career abroad where I developed my creativity in contact with many inspirations (New World, Europe, Asia) while highlighting the fundamentals of French cuisine. I chose to work as executive Chef at The Domaine du Colombier because it reflects my journey : a real call to open up to the world, echoing its history as a pilgrim relay.
Discovering my cuisine is living a real experience in the heart of The Domaine du Colombier.
It is a commitment to cook responsibly by favoring short circuits, seasonality, products from our vegetable garden, to highlight a team player, to transmit audacious French cuisine open to the world and finally to highlight a territory and its producers.
The Restaurant is openned
from wednesdays to Sundays at dinners ( and for lunch on Sunday only)