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As a Chef, he previously worked in the United States and in Bermuda, and worked as well as for iconic French houses as Ledoyen, the Plaza Athenee, Bernard Loiseau or Le Normandie in Deauville. With that culinary experience, he decided to specialize in Vegetables.
Between tradition and modernity, technicity and pleasure, he offers a sensory and creative trip around the seasons.Frédéric is also a specialist in vegetable sculpture and carving. His professional commitments take him around the world, and he makes frequent appearances on French television.