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Get to know me better

My mission will always be to cook with heart, passionately for my guests

Following a good experience gained in the early 90's as restaurant manager in Deux-Sévres and another with caterers in the PACA region from 1995, I decided to create my own business conciergerie for cooks & event catering from 2013.

Later, these same experiences are reinforced by following a training of cook in Aurillac.

After exercising with the various caterers of the Riviera, I opted for a fusion cuisine with the Terroir being closer to fans of fresh produce.

From now on, I definitely like to buy from producers mainly Vauclusiens for fruits and vegetables, Alpine breeders for Sisteron lamb, Tarn for veal and the Aubrac plateau for beef.

I like to return then to the city with these marvels which smell good our Terroirs.

Be assured that by entrusting the Chef with your private and professional events, you will have the assurance of a real culinary escapade.

My services

As a professional Chef, I offer the following services

Reviews

4.7/ 5

Book your experience with Marc

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