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The freedom to test.
Self-taught, he is not spared from imposter syndrome but the idea of losing his freedom of creation by attending a dedicated establishment does not tempt him.
He will trust his instinct and imagination, let himself be carried away by all his creations, his combinations that he imagines during the night and offers them for exceptional moments.
He wants to be able to «test» with his guests a carpaccio of gamberoni, truffle and polen- ta bread powder or a panna cotta with orange liqueur and supremes of clementines, mango, ginger, truffle and nougatine.