Encounters and journey

A few snapshots from my journey and the memorable encounters that shaped it.

  • Le chef Michel Helene et François Hollande

  • Le chef avec Christina Cordule et Roseline bachelot

Training at École Lenôtre was a key moment in my journey. I was taught by Éric Léautey, a passionate chef and educator, and met Philippe Gobet, Meilleur Ouvrier de France.

I had the honor of cooking for President François Hollande during a private seminar. This discreet yet meaningful moment remains a valuable milestone in my career.

I had the honor of cooking for Cristina Cordula and Roselyne Bachelot, then Minister of Culture, during a private dinner in Paris. It was an elegant, simple, and warm moment.

At work in the kitchen

Focus, precision, and love for every gesture.
It’s in these moments that the dish truly comes to life.

  • Un dîner gastronomique privé à Paris, préparé par le chef Michel Hélène
  • Le chef entrain de tourner une carotte
  • le chef en service

Culinary creations

Plates where every detail matters, combining aesthetics, flavor, and emotion.

  • Le homard
  • Les fruits dans tous ses états et son sorbet cerise noir du chef Michel Hélène
  • Raviolis de gambas
  • plat emblematique
  • Plat signature
  • Carpaccio de saint Jacques