It came quite naturally, and very early on, because my dad always liked cooking.

How do you mostly go about it ?

At home. Even though my wife cooks well, I am generally at the stove because it relaxes me. On Saturday mornings, I love going to the market to find ingredients that I use afterwards to cook for our nearest and dearest.

What concoction are you most proud of ? 

Recently my little boy declared that he loved the turbot I made, although he doesn’t usually like fish. That was the best compliment I have ever had !

What is your favourite memory related to cooking ?

Cooking is a passion that I share with Alain Delamuraz, with whom I frequently share culinary experiences and the quest for raw materials. The results obtained recently with slow cooking or white butter sauces have been very interesting. Even though it sometimes goes wrong, there are far more good outcomes.

What would your ultimate dream be ?

No dream in particular, other than to carry on sharing this passion with people who appreciate it and participate in it. And additionally, if I can improve, I would be very happy.

If you were to run a restaurant, which one would it be ?

I have already run a restaurant for several years, but today I would much rather have cooking as a passion than as my daily bread and butter.

How does this passion affect your professional life ?

With a passion like cooking, time becomes secondary. However, there are similarities including a love of detail, creativity and the emotions aroused. These are special moments that give me a lot of energy.