Born in Flers, south Normandy, David is the grandson of farmers. He passed his cooking diplomas mainly to follow one of his school friends. While he was attending a cooking training course at the Manoir du Lys David had a revelation: accuracy, rigour, perseverance, creativity were values he indentified with. He realized how meaningful they were for his inner nature.
His second professional experience at Bernard Loiseau’s restaurant confirmed this motivation. As he was 20, he seized the opportunity and got a position at the Arpège restaurant just as Alain Passard was turning towards a vegetable-oriented cuisine. Within a year David became Alain Passard’s under head chef. There, he enjoyed a real autonomy, freedom and spent 3 years specializing with vegetable cooking, asserting at the same time his own personality. Then, at Pierre Gagnaire’s and Bernard Pacaud’s restaurant, the Ambroisie he went on improving his cooking skills. However it’s with Marc Veyrat, who regards David as his “spiritual son” that David had “a wonderful experience” : a break in the mountains to taste and learn how to cook herbs, flowers …… land produces. Thus the cooking technique was mastered but David’s own personal and tasteful cuisine was only at its beginnings.
So it was time for David to venture out the world, to experiment with new cuisines. That’s why he went to Spain (Mugaritz), and New York (Corton). His son’s birth in 2010 brought him back in France with the idea of opening a gastronomic counter. So he joined the Agapé Substance which corresponded to him, an avant-garde restaurant with a young and warm atmosphere, a fine cuisine made out of authentic fresh top quality produce. In 2013 David spent a whole year travelling, attending and taking part in international top special fooding- events such as “Omnivore Paris, Shangai, Genève, Madrid fusion, Forum Gastronomica,”even operating in special-4- hand -dinners with other French and Foreign star chefs.
Today David is looking forward to sharing his experiences and travels with his guests , through the concept and menu of his restaurant in Paris ( 29 rue surcouf, Paris). In january 2015, after one year opening, he received his first star by Michelin guide and open a dining room : Identi-T next to his restaurant. A place to welcome groups and meetings. In 2017 is received 4 hats at the Gault&Millau guide and was elected Chef of the year by the Pudlo guide. His cuisine is mainly made with seasonal vegetables, fruits, wild herbs which match perfectly with seafood and meat rigorously selected in a firmly sustainable way. A culinary art that invites to a poetic journey through textures, colors and genuine flavors combinations. A full experience of harmony of all the senses and emotions. In 2019, he receives a 2nd star from the Michelin Red Guide which confirms an exceptional cooking style.
Awards & Press
- Michelin 2 Stars