Signature dishes : In a light broth with “coco” beans from Paimpol, full-bodied with truffle oil, scallops just stiffened
Student at the Nîmes Hotel School, he obtained an internship at the prestigious Sainte-Croix Abbey in Salon-de-Provence. Following the Chabichou in Courchevel and the relais gourmand La Bourgogne, in Uruguay. Back in France, he became the second of the triple-starred Georges Blanc then the chef of the Castellas in Collias which he managed to raise to the top (two stars) before winning, in 2011, the title of Meilleur Ouvrier de France.
Since then, this generous and demanding chef has opened his own house in 2014 in Nîmes. The Mas de Boudan is composed of a four-star hotel, a brewery (the Bistr’AU) and a gastronomic restaurant with a star award less than a year after its opening.