I’m Marion, a lover of life, beauty, and of course, gastronomy. If you were expecting to read about discipline and strict rigor here, you’ll be surprised. Instead, I’ll speak of passion, emotion, and love, without which, I believe, nothing meaningful can be created. I’ll leave it to Marcel Proust to masterfully articulate what cuisine with a capital “C” can evoke, and I’ll humbly follow his footsteps with chocolates that blend simplicity, authenticity, and originality.

Inspired by childhood memories, boundless curiosity, and sensitivity to materials, textures, and scents, I strive to share all of that in each bite (or more) of indulgence.

With a vibrant imagination and a childlike soul, I’ve chosen to craft artisanal chocolate my way, staying true to my principles:

• Sustainable and mindful consumption (though not always “reasonable”).
• No preservatives or artificial flavors.
• Top-quality ingredients sourced locally and with minimal processing. In an era dominated by chemistry and industrial food, I believe in a return to authenticity.
• Less sugar. Praliné, yes—but with more hazelnuts and less sugar for better taste and guilt-free enjoyment!
• Eco-friendly packaging, including compostable boxes made from cacao beans.

In short: Love and Chocolate.

His cooking celebrates nature and plant-based flavors with honesty and commitment. Inspired by natural formations like reed beds—integral to ecosystems as they nourish and sustain countless species and purify waters—Florian’s work is an ode to nature.

He meticulously draws out the essence of simple, raw ingredients, working closely with farmers, breeders, and artisans to create a monthly renewed menu that highlights one product per dish. Each plate tells the story of a terroir and a meeting, reflecting the chef’s plant-focused culinary identity.

In perfect harmony with the cuisine, the wine list features vintners committed to biodynamic practices. Each wine complements the chef’s vision: pure, simple, and deeply rooted in nature.