The kitchen arrives very early. Already at fifteen years old, the love of the right gesture, of repeated work until it becomes instinctive.

The first years are spent in demanding homes in Belgium. Pastry, then cooking. Responsibilities arrive quickly, without ever seeking comfort. The path takes shape through the starred tables, up to L’Eau Vive, alongside Pierre Résimont, and the adventure of the double star.

After a period of retreat, the return is written at La Plage d’Amée. In 2017, Top Chef acts as a revealer. Two years later, the star confirms what was already there.

In 2024, a choice naturally arises: leave the classic rhythm for a more intimate cuisine.

In 1738, only ten to twelve guests.

A table designed like breathing. Market cuisine, inspired by the sea and the land, sincere in intention, precise in gesture.

At 1738, the cuisine is built every day to the rhythm of the seasons and arrivals, guided by the freshness and sincerity of the product.

Inspired by the nearby sea and the richness of the Normandy soil, it favors frank, legible flavors, where each element finds its place precisely.

The cooking is precise, the juices concentrated, the textures worked to create balance and depth, without ever falling into demonstration.

The menu evolves naturally, giving pride of place to the market and the moment, in a constant search for harmony between technique and emotion.

The menu, offered between 65 and 115 euros depending on the products selected, reflects this controlled freedom and this demand for quality.

Served in an intimate atmosphere, for ten to twelve guests only, this cuisine is experienced as a suspended moment, designed for those who take the time to savor.