What are your earliest memories of being interested in food?

Alain Ducasse’sGrand Livre de Cuisine.The way he has described each technique alongside its own culinary term intrigued me. I was hooked.

What has been the most rewarding part of opening your neo-bistro Porte 12 in Paris?

When guests say ‘thank you’ for a wonderful experience at Porte 12. It is what we work to achieve each and every day.

What makes Porte 12 unique to any other dining experience the people of Paris have had before?

Porte 12 is not your usual restaurant by the street. You walk through the door and along a warmly lit corridor. It’s like walking into one’s house or apartment where you are welcomed into a beautiful dining space, with a lounge on the mezzanine level.

How would you describe your own personal culinary style?

It is influenced by my origins in France and my travels over the past 12 years. There isn’t a specific style, it comes from my passion to cook and share. I prefer to let my dishes do the talking; they’d be able to explain this better than I can!

What or who has had the biggest impact on your cooking over the years?

Chef Benoît Violier of the Hotel de Ville in Crissier, Switzerland from whom I have learnt about precision, discipline and being exceptional in all that one does.

Name 5 indispensable ingredients you couldn’t live without…

Olive oil, shallots, sushi vinegar, cocoa and herbs (in general).

If you could take a plane ride to anywhere in the world just for one meal where would you go and why?

Denmark. They have made a huge impact over the last five years and have found their own standing in the gastronomy sector. It is always interesting to see and understand how a different culture cooks with their basic ingredients in their own traditional way.

What has been the greatest asset to working with inspiring chefs () and restaurateur-hotelier (Loh Lik Peng) to open Porte 12?

The experience of starting this project and being inspired by the successes of Peng and . There is always something to learn each and everyday and that is the most valuable asset thus far. And also the opportunity to do this and to share what I love doing with all of my guests.

Find out more about Porte 12 atwww.porte12.com.

Images:Félix Vigne & Castalie