Grounded in Nature & Living Ecosystems
My technical paths are fundamentally balanced by a vital connection to natural environments. I have a deep love for open wilderness—seascapes, heavy forests, rivers, and high mountain tracking. Animal welfare is a core focus for me; I possess an innate ability to establish true bonds with animals, from dogs and cats to horses and the chickens I raise in my domestic micro-farm.
Traditional Sourdough & Fermentation Biochemistry
Inside the kitchen, I handle raw ingredients with the same analytical tracking I bring to IT infrastructures or flight logs, but aimed entirely at taste. I track the biological properties of slow fermentation:
- Wild Sourdough: Baking old-school country bread using my own long-standing natural yeast culture, monitoring hydration ratios and ambient proofing curves.
- Pizza Doughs: Engineering high-hydration, extended-fermentation pizza doughs to reach an airy, digestible crust matrix.
- Regional Cooking: Prepping authentic crêpes, pancakes, and rich regional food. Connected by heart to maritime traditions, I maintain a strong love for premium quality butter and Brittany gastronomy.
Photo Gallery - Open Fields & Kitchen Labs
