Je cuisine par passion
La cuisine, c’est l’amour, ma passion et mon mode de vie : je mets cette énergie dans chaque assiette pour créer une expérience sincère et mémorable.
Je m’appuie sur une formation exigeante
J’ai eu la chance d’apprendre les pratiques culinaires au restaurant trois étoiles Guy Savoy, une école de rigueur, de technique et de respect du détail.
Je respecte le produit et je recherche l’umami
Mon secret, c’est d’équilibrer trois saveurs pour créer l’umami, de respecter le produit et de prendre du plaisir en cuisinant — c’est ce qui donne de la justesse à mes plats.
We hired Chef Roland for two evenings during a hen weekend in rural France, 19 adults, two very different menus, and a slightly complex set of dietary requirements across the group, including gluten-free, dairy-free, vegetarian, and pescatarian guests. Roland handled all of it without a hitch. The food was excellent, generous, well-seasoned, and perfectly suited to a relaxed sharing format. There was plenty of it too, with leftovers to spare, which for a group our size was genuinely appreciated. Every guest was catered for, and nothing felt like an afterthought for those with restrictions. What also stood out was Roland's initiative. Rather than relying on us to brief him on the kitchen setup, he contacted the house owner directly to get the details he needed. For a group staying in an unfamiliar property, that kind of proactive approach made a real difference. Beyond the cooking itself, Roland was professional and easy to communicate with throughout. Having a private chef take care of both evenings removed a significant logistical burden and let everyone actually enjoy themselves. We would hire Chef Roland again without hesitation. Merci Chef!