« The cuisine at Saison begins with an exchange. The first step is the producer, then with a well-ripened natural product. You know, as someone from the countryside, the words fallow and rest have special meaning to me… I love to go to the farmer’s markets, to go to production sites, speak with the person who harvests the ingredients I work with (…) When I am in the kitchen, I try to make things simple. I love the modernity of a delicate, colourful dish, but I am not a fan of artificial techniques. I need to feel the ingredients and bring out their natural flavours without altering their taste. »
