UGOMy story
I am often asked where this desire to cook for others comes from. Here is my story, in a few chapters.
« A good plate is a shared silence. »
Chapter 1
The beginning
It all begins around a table. What fascinates me is not only the recipe: it is the moment when conversations stop because the first plate arrives.
I wanted to understand how that moment is created. So I decided to make it my profession.
« Rigour first. Freedom after. »
Chapter 2
Ferrandi
I am currently in the third year of the Bachelor Arts Culinaires programme at Ferrandi Paris, on the Rennes campus. There I am learning the rigour of the great houses: precision of gesture, technique, the organisation of a brigade.
Ferrandi Paris is a world-renowned school of gastronomy. Its Bachelor Arts Culinaires, which I am following on the Rennes campus, trains me in the culinary professions with the high standards that built its reputation.
I take that standard with me into every kitchen I enter.
« Every kitchen is a new playground. »
Chapter 3
In the kitchen and at your home
Between experience in professional kitchens and private services, I have learned two trades that complement each other: producing with high standards, and hosting with attention.
In a private home there is no pass and no dining room. There is you, your guests, and a kitchen I am discovering. That is what I enjoy.
« French technique, a well-stamped passport. »
Chapter 4
My influences
My cooking is French in its technique and well travelled in its tastes. It draws on Senegalese and African, Italian, Mediterranean, Asian and Indian cuisines, and gives a large place to plants.
I love it when a spice, a herb or an unexpected cooking method tells a story on a very French plate.
« Designed for you, never copy-pasted. »
Chapter 5
My vision
I work with fresh produce, following the seasons. I leave real room for creativity, and I try to reduce waste at every stage: a stock, a peel, a leftover often becomes the base of another preparation.
And above all, I never offer a ready-made menu. I prefer to listen to you, then cook for you.
Ugo