Paris – Restaurant in “Au Printemps”

I can't stop going back to my father. I learned the value of reading, in order to understand and keep up with his conversations about history and politics, I needed to read the books that he read and than some others. I also learned how a regular piece of furniture with the right talent can be dressed up as an antique. I learned that discipline, passion and respect for your food can lead you to be a good chef. I learned that you always treat your employees with respect and you treat them well. He taught me a great many things. He was a really kind and funny man who loved life.

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