After 13 years working as an American chef in restaurants and running food trucks, her cooking has always been about flavour, fire, and bringing people together. Specialising in French–American fusion, she blends bold, flame-driven techniques with simple, well-sourced ingredients.

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With French family roots and a long-held pull back to France, she made the move from the United States in 2025. The restaurant is a meeting point between cultures — American creativity, French tradition, and a shared love of honest, homemade food cooked with care (and a little fire).