I'm a fine vegan pastries creator.

Over the course of several years of research, I've developed dozens of plant-based recipes with balanced flavors and gourmet textures. When I embarked on this adventure, my first challenge was clear: to create tasty, delicious pastries that would delight those who would taste them without realizing they were plant-based. For me, plant-based ingredients represent not only a body of magical, tasty and powerful ingredients, but also a process: no matter how much they're used in the recipes, they're there to be enjoyed, and that's all that matters.

I wanted to give pride of place to plant-based ingredients at their best. I wanted my pastries to convey all the diversity and richness that the plant world has to offer: the magnificent, complex taste balance of a fully ripened citrus fruit, the subtle, floral notes of sweet clover, the roundness of pecans, and so on. I then devoted myself fully to finding unique flavor combinations and working on original shapes, alone or in collaboration with other chefs.

Among my clients, I was lucky enough to work with Maison Ladurée, for whom I made possible a dream of mine: to vegetalize their range of macarons, entremets and viennoiseries in several boutiques in the United States. Today, I share my knowledge and experience in small group masterclasses and webinars, and continue to offer my consulting services to restaurants and chefs around the world.