The restaurant from my childhood that will always stay with me is my father’s restaurant in Villeneuve-de-Marsan, southwest France. It’s where I began my career in gastronomy and the place I hold close to my heart. Being the fourth generation of my family to cook, this restaurant represents everything that shaped my culinary philosophy. My family has always been passionate about bringing guests happiness through cooking with the best products we could source. In that restaurant, I learned that in hospitality every detail matters – from the quality of ingredients to the warmth of service. We weren’t just serving food. We were creating memories and emotions for our guests. That philosophy of wanting guests to feel like they were in my home when we welcomed them into our restaurant has never changed – it remains the foundation of everything I do today.
The first dish I learned to make was an apple pie with my grandmother. Like most children, I started with baking. My parents, grandparents and great-grandparents were all excellent cooks. My mother loves to say that as a child, I could never resist dipping my finger into a dish to taste the sauce.
One of the restaurants that I go to all the time is Localino in Paris. It’s an unpretentious neighbourhood Italian restaurant but an incredibly sincere one, the kind of place where the food comforts you just as much as the atmosphere. I go there often with my daughters and my friends. The dishes are simple but perfectly executed. Nothing showy – just carefully chosen ingredients, plates that make you feel good, and a team that welcomes you with genuine warmth.
My most memorable meal took place at Le Louis XV in Monaco in the 1990s. It was a true revelation. It was also the first time I had ever set foot in such a grand palace. Beyond the food itself, I discovered a world where gastronomy blended with luxury and ritual. The atmosphere of the room, the precision of the service, the elegance of every detail – it all left a deep impression on me. At the time, Alain Ducasse was still the chef. It was only later, when I had the chance to work alongside him, that I knew I had found my vocation.
My perfect Sunday would involve a nice breakfast or brunch with my daughters, followed by a walk in the Luxembourg Gardens in Paris. Then, a quiet, relaxing afternoon. I’m constantly on the move during the week, so I need to unwind and relax on Sundays. For me, weekends are precious – they’re the moments to gather around the table and share comforting meals with my daughters, my close family, and friends. Sunday is when I can step back from the rigour and intensity of running three-Michelin-starred restaurants and just be a mother and a person who loves simple pleasures.
I love to buy ingredients at the market. There’s something truly special about working with local producers, choosing what’s in season, and being inspired by the colours, textures and smells. When I create a dish or menu, I always start with the ingredients that should be seasonal and locally sourced. At the market, I can feel the energy that I try to bring into my restaurants. I believe that now more than ever, it’s essential to support local producers. It’s part of our responsibility in terms of sustainability, but it’s also about maintaining that relationship with the land and the people who work it, just like my family has done for generations in Les Landes and the Basque country.
My most-used ingredient is espelette pepper, without a doubt. And duck fat! These ingredients remind me of my roots. I’ve never tried to be someone other than who I am and I’ve never followed trends. These ingredients speak to my family’s culinary tradition. They appear in so many of my dishes because they carry the flavours and memories of home, and they help create that experience I want guests to have when they dine in my restaurants.
Dining is about sharing emotions through food. My daughters Charlotte and Quiterie are my greatest joy, and sharing meals with them reminds me why I do what I do. Food should create memories and bring people together. When I’m with my family and close friends, I can see firsthand the happiness that good food creates – it’s the same joy I hope to bring to every guest in my restaurants. These are the people who knew me before the Michelin stars, who love me for who I am, not what I’ve achieved.
When friends come over, I like to serve a very simple seasonal dish during tomato season. I choose beautiful tomatoes – my favorite is the cœur de bœuf variety – topped with a touch of piment d’Espelette, some chimichurri, a drizzle of olive oil and slices of tuna belly. It’s simple yet delicious, and I rely entirely on the season and the quality of the ingredients.
I’m drawn to people who are passionate about their craft, who understand that excellence comes from dedication. I’d love to dine with people who have fascinating stories to tell, who have travelled and experienced different cultures, because I believe every country has something new to discover. Just like my travels to India inspired my blue lobster tandoori dish, I’m always interested in meeting people who can share new perspectives and experiences that might influence my cooking and my life.
I love entertaining, especially when I can set a table that truly reflects who I am. A vintage cotton or crisp white linen tablecloth, elegant plates, a serving dish in those rustic ceramic pieces from Vallauris in the south of France. A generous bunch of fresh flowers, and the mood is instantly set. My other secret is to prepare everything ahead of time. I like to serve a dish that simply needs to be reheated and brought to the table – effortless, generous, and entirely devoted to the joy of sharing.
For a takeaway, you can’t go wrong with a good banh mi. There’s something wonderful about how this simple sandwich combines different flavours and textures in such a satisfying way. It reminds me that great food doesn’t always have to be complex or fancy – sometimes the best dishes are those that are made with care and bring together quality ingredients in a way that just works. The banh mi also represents the kind of cultural exchange that has always fascinated me, much like how my travels to India influenced my cooking.
The one dish I always order if I see it on the menu is a blanquette de veau in a classic French brasserie. This dish represents everything I love about French cuisine – it’s traditional, comforting, and when done well, it’s perfect. There’s also something beautiful about enjoying a dish that I didn’t create, where I can simply appreciate the craft and tradition of another cook.
My drink of choice is water, always. Staying hydrated is essential when you’re working long hours in hot kitchens, but more than that, I want to taste everything clearly. My palate is my most important tool, and I need to keep it sharp and clean. Water allows me to fully experience and appreciate the flavours I’m creating and the wines I’m pairing with food.
For a speedy midweek meal, I like pasta alla vittorio – a perfectly cooked bowl of pasta with a homemade tomato sauce and basil is always a winning combination.
The most decadent meal I’ve ever had was a 20-course dinner in Japan, in a traditional ryokan. A sensory journey I’ll never forget. This experience reminded me why I love travelling and discovering new cultures. Every country has something new to discover, something to learn from ingredients to techniques. That meal was about more than just food; it was about precision, respect for ingredients, and the spiritual aspect of dining. It reinforced my belief that technique is important, but emotion and respect for ingredients are at the core of great cooking.
I love Paris. It’s where I opened my first restaurant and where my heart is. It’s my home, and I love walking around the city and exploring new places with my daughters. I also recently went to New York and was blown away by how many things there are to do. There are so many museums to see and so many wonderful places to eat. But Paris will always be special to me – it’s where I found my energy and creativity when I was initially apprehensive about opening at The Connaught in London. Paris has a culinary energy that inspires me, and it’s where I can see my daughters growing up surrounded by culture, art and incredible food.
For weekend brunch, I love eggs and mushrooms, or sometimes a chicken pie, and definitely something sweet – for example, a lovely slice of lemon cake or banana bread. For me, weekends are the time to unwind and enjoy comforting meals with my close family and friends. These moments are precious. They’re when Charlotte, Quiterie and I can cook together, sharing simple pleasures and creating new memories. It’s different from the intensity of my professional kitchens; it’s about love, family, and the joy of cooking together. These brunches remind me of cooking with my grandmother and making that first apple pie.
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