My autonomous practice is principaly situated in the recipes conception as reveal a ludic connection between signified/significant. On the whole, it's about concepts as reveal a dimension which go over the sociologic order generally grant to food as according to tasting an escape universe based on a reflexive approach.

An inspiration in parallel with the developped conceptuel part, is reveal in order to some liguistics plays in the meals titles as take sometimes birth from macro photographics elements of nature or elements removed to a parallel culture but still in link with the treated theme. These references transposed in that way into my practice generally denote an expression more poetic.

My theoritical foundation, over articles for gastronomic specialised press, promote inter disciplinary collaboration and is represented by analytics essays on culinary aesthetic. On the other side, a work project about artistic creation into the culinary field is in course of realisation. According to my approach, concepts' emergence ensures to spread creation's processus's analysis to access of adjoining fields which interfere with the cooking's world and which give to him today all its inspiring's richness.