Ahmed will be the future junior sous-chef at the restaurant Saisons alongside Davy Tissot.
Emotion and originality in the presentation and the flavours of our dish inspired by nature. The fine texture of Arctic char poached in olive oil combined with the strong flavour of ceps, the watercress purée, the intriguing flavour from the frog’s legs cromesquis et voila! Just like that we find ourselves in the middle of the forest!Discover their recipe
They work together where they met for the occasion, calling upon their shared history and drawing on their memories to create this exclusive recipe for four hands. Generously, they have revealed what goes on behind the scenes of this shared experience and their vision of what it means to pass on knowledge.