Style : French bistronomy with creativity and subtlety
Originally from the North of France, Denis began his training as a butcher then continued on the kitchen and got a BEP kitchen and a hotel BTS.
He began his career in various establishments including Valenciennes and Lille and in 2016 joined the restaurant La Grignotière (One Michelin star) as a second.
In 2018, at the age of 31, he finally took his first Chef position at the Côté Bac restaurant in Asnières-sur-Seine (One Toque Gault et Millau) and finally at the Bistrot de Paris where he proposed a creative and very elaborate bistronomic cuisine.
Now Denis is in Lyon to the restaurant Le Simple Goût des Choses.
This young Chef is part of the young generation, very promising for the future.