Before I worked in the hospitality industry, I was a flight attendant. It was a wonderful time, but I missed the sense of connection. In aviation, I learned how important it is to put people at ease during brief encounters. In gastronomy, you get the chance to make a real connection, and that makes every moment special.

At Maison Éclat, I experience every evening as a choreography of attention, timing, and emotion. I love the moments when everything clicks: the atmosphere, the tranquillity, and the look of a guest who momentarily forgets there is a world outside. To me, that is the magic of hospitality.