Born in 1967 in Vézelay, Burgundy, France. Lives between Paris and Maebashi. After art history studies at the Sorbonne, worked as assistant curator in the Georges Pompidou Centre. Collaborated with the photographer Hans Gissinger and the cook Marc Meneau (l’Espérance) to produce the book ‘La Conversation’ (2000). Following this, he embarked on a multifaceted career as a writer, experimenting cook, social entrepreneur and artist-provocateur. Highlights of this career include a food art column in Beaux Arts Magazine for 8 years, setting up and running the Transversal (restaurant of the Mac/Val Contemporary Art Museum), making the world’s largest cotton candy (Fondation Cartier) and highest cake (Palais de Chaillot), the Nomiya restaurant – performance (Palais de Tokyo), films and several books, works of fiction and non-fiction.