Thibaud   Régnier

Cooking is my passion !

Initiated by my grandmother to gastronomy, I am a gourmet.
My professional training began in 2010 at the hotel school in Avignon. This teaching confirmed what I had known since childhood : I will make my passion my job.
Benoît HERTZOG, chef, disciple of ESCOFFIER passed on all his knowledge to me. He taught me the solid basics of this profession while giving me the chance to express my creativity.

Diplomas in my pocket, I traveled.

Each position held as a chef, or pastry chef, has influenced my “fusion” cuisine – From Provence to the Côte d’Azur, via Guyana, Paris and Martinique.

I have refined my knowledge of french technical skills-make, improved my taste with Mediterranean cuisine, Afro-Caribbean flavors, vegetarian recipes, and I added an Asian touch to my plates.

Ia ora na dear Fenua.

I decided to set the table in Tahiti !
Our gourmet journey begins now.


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