'«  Pastry is the subtle alchemy between precision and audacity. »

After acquiring competences in French pastry and Baking, in France and Swiss; Jérémy rineau takes off in 2005 to Saint- Barthélémy, which becomes his heart’s island.

During his twenty years of work in international groups like Accor on the oceanic continent; along Mediterranean and Caribbean seas, from Latin America  to Antarctica on private yachts or glamorous cruises like the Ponant, Jérémy is always cherishing Saint- Barthélémy’s memory.

Today, he settles down on the island to offer his own Pastry and Ice-cream maker chefs’ skills to serve his principal inspiration: his guests.

« Create and reinvent without losing sight of the French know-how. »

With emotion, chef Mickael gives to classic French cooking taste and history. Thus, he’s developing a cooking which is :
* true, in flavor partnership, cooking method or care of products’ selection.
* authentic through his sources of inspiration: his guests.
* instinctive, to create, imagine and surprise in unique experiences.

Mickael’s passion binds rigor and simplicity, culinary art and delicacies from everywhere.

With his fifteen years of experience, in the Yachting world, between Caribbean and Mediterranean Seas, Mickaël is proud to take care of his guests by offering them the sweetest journey: that of the senses.