Fleur de Pavé

Passionate about traveling and meeting new people, this purist was marked by the discovery of two countries: Peru and Japan: "I have the feeling that they eat there in the same way as I do in my kitchen. It's all in the intention: to give the best by having received the best. Constant attention is paid to details, gestures, contrasting textures, the right balance between acidity and deliciousness. A precise, technical cuisine, more limpid than demonstrative. More recently, Chef Sendra set foot in Thailand and Lebanon, where two years of culinary travel were a way for him to "recharge his batteries", and start a new page in his life, Fleur de Pavé!