Originally from Normandy in France, I grew up in a family that cherished home cooking.
At 18, I auditioned to be a private chef in Nice for the summer season, an opportunity to cook for strangers in a new environment. This experience solidified my belief that cooking was my calling.
Two years later, I moved to Nice to study floristry, and then I ventured to New Zealand to enhance my English skills and gain experience in the hospitality industry. Upon returning to Nice, my interest in wine blossomed, leading me to work at Babel Babel, a natural wine establishment.
In 2020, I pursued a Sommelier diploma at the Auguste Escoffier hospitality school while interning at La Part des Anges, where I enjoyed four incredible years.
My passion for cooking continued to grow, and in 2023, I decided to formalize my culinary journey by taking the Culinary certificate as an independent candidate, leading to the creation of the Klem-Cuisine brand in 2024.
To provide your financial support and ensure I get started with peace of mind, click on this Ulule link. A huge thank you to those who will participate 🙂
Knowledge of vineyards, winemakers & food pairings.
Vegetarian and vegetalian menus, gluten-free, lactose-free alternatives.
An activity with reduced environmental impact and local producers in sustainable agriculture
to bring the soul of my ideal table into your home!
TRUST ・PROFESSIONALISM ・DISCRETION
Entrust me with your kitchen for one or more days; I will adapt to your requests.
For private and corporate events.
Sweet or savory, for adults or children, at your home or office.
is the knowledge of vineyards and winemakers, advicing on food pairings.
Pairing wines with food has come naturally to me through my experiences, allowing me to provide the best advice to my customers and offer a unique organoleptic experience.
As a qualified sommelier since 2020, it is essential for me to know the vineyards and the philosophy of the winemakers I collaborate with, as well as their wines that respect environmental values. I focus on so-called “natural wines” that honor living things, using a minimum of chemicals.
In my services, I offer pairings of food and wine, food and Champagne, as well as food and other drink combinations.
Do you have sleeping bottles in your cellar? That you don’t dare open? Old vintages or complex wines that deserve to be sublimated? Do you want to be surprised by original pairings? I suggest accompanying you in this exclusive experience.
We talk over what you wish for.
You consign your kitchen.
At the end of the service I clean everything.
I care deeply about the environment and health, which is why I prioritize creating dishes that feature fresh, primarily local ingredients sourced from sustainable or organic farming practices
My sources include French meat, local seafood from fish market, fresh fruits and vegetables from the Nice area, along with organic wines and more.
This commitment extends to furniture and decor as well: I use second-hand or upcycled tableware, along with compostable or recyclable disposable items.
All organic waste is composted
a blend of fresh, seasonal ingredients that combines classic and modern techniques, infused with Mediterranean and Asian influences.
Private chef | Caterer | Workshops