I think of this breakfast as a foundation. The one on which the body will be able to rely to get through the rest of the day with stability. You'll find protein, good fats, fiber, and slow-release sugars: foods that deeply nourish, sustain energy, and allow the body to be consciously nourished, to avoid midday cravings.

A friendly alternative to a traditional meal. Homemade spreads, seasonal vegetables, sourdough bread, cakes and savory bites, salads and local cheeses make up a generous table for sharing. To accompany these dishes, I offer floral drinks and botanical elixirs made from aromatic plants, flowers, and seasonal fruits. Another way to pay as much attention to what you drink as you do to what you eat.

Seasonal buffet made up of local products, picked or purchased directly from local producers who grow without inputs. I offer a selection of colorful salads, roasted vegetables, homemade spreads, gluten-free tartlets and bites, cold soups, fresh herbs, and gourmet, easily digestible desserts. All designed to nourish without weighing you down.

Each yoga brunch is designed in an integrative way: I ensure harmony between the flavors and the nature of the foods to facilitate digestion and allow the practice of yoga to unfold its benefits. My cooking is designed to take care of the digestive system and health in general. You will therefore eat seasonal vegetables grown without chemicals, digestible and absorbable proteins, and good fats from cold-pressed virgin oils, among other things.

This menu is an invitation to taste the landscape. As the dishes unfold, herbs picked from the paths, wildflowers, young shoots, fruits, and seasonal plants interact with vegetables from neighboring producers. Designed as a sensitive exploration of the land. A delicate cuisine, where each plate tells a story about the land and what grows close to us.

You can ask this chef to create a meal around your preferences.