My thoughts and experiences on food and wine and other things


I was born in Strasbourg , Alsace , North Eastern region in France and trained at the Ecole Hoteliere, then gained most of my experience throughout my numerous travel and work for the past numerous years.

Having worked alongside Albert and Michel Roux Jr from Le Gavroche London and various prestigious household in Uk and abroad.After providing various work for the Association Culinaire Francaise de Secours Mutuel in London , promoting the French culinary arts in the Uk , I was awarded the Palmes Culinaires from the Conseil Culinaire Francais de Grande Bretagne.
France being my “Patrie” and England my “Homeland”.

The best of both !

Working as a private chef , I am constantly seeking different textures, techniques and ingredients.
New , old fashion or rare , whatever tickles me and feel like it is bringing something interesting to the table , will be studied.

By going “online” I immediately noticed that a wide range of food and wine lovers were keen on sharing their thoughts , experiences , products etc…. I instantly fell in love with the idea as not being just and only lucrative but in order to fulfil an old dream of mine …..sharing

Here I am.


Private chef services :

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  2. Bonjour Daniel Paul.

    Je me présente, je m’appelle Béatrice Wirth et je vis à Paris depuis 30 ans. je suis allée sur ton blog et j’ai été très contente que tu rendes hommage à ta belle région d’origine l’Alsace, qui est également la mienne. j’espère que nous aurons l’occasion de nous croiser à nouveau sur le net.
    Bonne journée et peut être à bientôt;
    Béatrice Wirth

    • Bonjour Beatrice,
      Merci beaucoup pour ton mot très sympathique , je suis très heureux de voir que le message (qui est de partager) passe de la façon la plus agréable.
      Notre belle Alsace mérite que l’on en parle 🙂 alors faisons le avec clairons et trompettes 🙂
      Une très belle journée a toi aussi et un grand merci encore une fois pour le support et pour ta fierté pour notre belle région que je partage avec grand enthousiasme

  3. Thank you for visiting my blog, it’s always an honor to see a “like” from a professional in the cooking word.

  4. Hi there I use to work with the great chef jean louis abauzit for nearly 10 years before I found my way back in solid ground again it’s nice to see people like you who appreciate the talent and expertise of chef abauzit thank you for sharing your stay in mermoz, I too miss that ship who took me to the places I never knew I would set my feet on.

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