“ I have a deep attachment to Ardèche. I was born in Privas, less than an hour from the Ventadour springs. I know this water extremely well. I love its freshness and I particularly appreciate the neutrality of its taste. It never alters the flavors of the dishes we prepare; it preserves their natural character. My cuisine is often described as technical, minimalist, and centered on the ingredient. With Ventadour water, the quality of the ingredient and the integrity of my work are respected. And that is essential for me. “