Lorine Hennebelle

Independent chef and culinary creator.

I was first interested in the BEAUTIFUL: a graduate in applied arts, I started my career in design. I quickly succumbed to the GOOD! Passionate about cooking, I joined the brigade of a gourmet restaurant and then explored various culinary worlds with my dual role as designer and chef: street food, bistronomic cuisine, market cuisine, event catering.

Today, I combine the beautiful and the good. I create and stage graphic and gourmet recipes. My approach to cooking tirelessly questions the sensory interaction between sight and taste.

About my cooking:

My work consists of expressing in images the beauty, color, flavor, aromas, and textures of a recipe; magnifying an ingredient, sometimes in all its simplicity, to titill the taste buds and senses, starting with sight.

I practice natural, often plant-based, and adaptable cuisine.

I stage with my designer's eye and cook with a taste for clean and colorful culinary aesthetics.

My values:

Sensory pleasure is at the heart of my commitment. And pleasure begins with contemplation. I like to reveal the raw beauty of food in simple, conceptual, and gourmet preparations.

From my experience in gourmet restaurants, I have retained the taste and pleasure of seasonal cuisine. Imposing this constraint stimulates culinary creativity, just like choosing to source locally!

Respect for ingredients and their nutritional value, and attention to cuisine that produces as little waste as possible are also criteria of culinary beauty and pillars in my practice.