The Michelin 3- Star Chef has always been a passionate angler and sailor, and is a fervent advocate of sustainable fishing and anti-waste cuisine.
Every morning at the fish auction, he thoroughly selects the most beautiful local shellfish, crustaceans and line fish. By respect for environment and lifecycle, endangered species and those in breeding seasons are banned from his menus. A cuisine from the ocean to the table.
Sailing his rigid inflatable boat as often as he can, the Chef has always adopted respectful fishing practices. Through his professional and angler practices, he is deeply committed today in raising awareness on the conservation of the ocean and its marine life and fostering small-scale fishing. He collaborates with several associations, such as "Ré Nature Environnement".
Along with the Bloom association, he actively raised his voice to ban from Europe devastating industrial practices such as electric pulse fishing and deep-sea trawling. He was awarded the "Prize of Sustainable Gastronomy" in 2019, a first in the Michelin guide history.