Globe-trotting food : the flavors

He considers his cooking to be that of an honest man: simple, flavourful and light. It's defined by the season, the product and respect. Therefore there are many vegetables, herbs and flowers, line-caught fish, seafood, Aveyron lamb, local poultry - a culinary culture linked to his love of the region between Albi and Rodez, the sun and austerity, softness and strength.