Accolades

  • Bib Gourmand
    Michelin
  • Recipe Development
    The Girl & The Fig Cookbook (2004), Plats du Jour (2011)
  • Good Food Award 2010
    Coppa
  • Persons of the Year 2012
    Hospice du Rhone
  • Rising Star Chef
    2009

My Restaurants

Where I Eat

Behind the Scenes

Oysters on the half shell
"Always fresh and slurpable! Great quality shellfish, and it's fun to sit at the counter with a glass of sparkling or a beer."
Thistle bologna sandwich
"A really good old-fashioned bologna sandwich, which you can hardly find anywhere—and of course, it's on bread that is baked to perfection!"
Grilled kama
"Cooked to perfection; light, tender and juicy, served with ponzu sauce, a side of seaweed salad and spiced, roasted cauliflower!"

From My Menu