25 years spent in the world of air transport in France, allowed me to acquire a capacity for openness to other, their cultures and their culinary diversity.

Choosing to make cuisine my full time passion, i studied at the French School of Gastronomy, the School Ferrandi in Paris and I became private Chief

Through experience, I deepened my culinary knowledge in the following disciplines :

• Market cuisine : the art of simple cuisine based on fresh products respecting the seasons
• Unknown flavors of the Mediterranean :discovering and implementation of original recipes based on local products, Israel and sunny countries around the Mediterranean.
• Buffets and cocktails : making small sweet and savory bites
• Bread rolls and special breads : making whimsical and aromatic breads.

Choosing to make cuisine my full time passion, i studied at the French School of Gastronomy, the School Ferrandi in Paris and I became private Chief

After an internship at the restaurant of Cyril Lignac’s in Paris, I started organizing receptions, professional and corporate events, and company snacks

The service were tailored to the unique needs and desire of each customer and executed in such a manner that the customer need only to enjoy and relax.

Also I managed the restaurant of a theater for 4 years . Before each performance, guests came to enjoy a thematic meal in related to the play with the room; a real culinary journey.

Hospitality and generosity have always been the hallmarks of my services.

In 2018, I returned to live in Israel, with my luggage, my Judeo-Franco-Moroccan culture, my experiences, my hospitality and my generosity.

What Corinne Boutique Cuisine has to offer : a cuisine of sharing, love and discovery.