Cooking between two cultures

I do not believe that one country has a better cuisine than an other or that one can be a better country to live in than an other.

What matters is not where you are but with whom you are and the care you bring to the table.

Living in America did not mean leaving French food behind. It meant learning how to cook differently or use different ingredients to come close from the taste that I am looking for.

It is all about to understand to what the country you live in has to offer and to work with it, respectfully.

I use the best of what America provides to come as close as I can, to the French culinary experience I grew up with.

An experience shaped not only in France but also by watching my parents cook while we were living abroad.

During all those years, I saw my mother learn the local delicacies of each place and when we came back in France, she would recreate these recipes with the ingredients France had to offer.

It was enriching, formative and quietly powerful.

Not because one cuisine replaced another, but because food became a language of connection.

Not just a way to understand where we were but adapting ourselves to where we were.

French cuisine is often misunderstood. It is not about luxury or complexity. It is about allowing the dough to rest, letting sauces to reduce naturally, no shortcut.It is about choosing good ingredients and letting them speak. About respecting seasons and people you cook for.

Cooking between two cultures has taught me flexibility without compromise. It has shown me that tradition is not something you preserve by not moving it from it original place but by carrying it with you and allowing it to evolve.

I am obviously respecting my family recipes but I adapt them to all the flavors that Texas is offering to me.

The same way our family is - half American, half French - this café reflects both worlds, rooted here and guided by the values I carry with me.

Good food begins with care.