White onion tarte tatin with mustard seeds

t the age of 30 – having trained at the famous Parisian gastronomy school Ferrandi, and then with three-star Michelin chefs Joël Robuchon and Alain Passard – I decided, with my high-school friend Théo, to open a restaurant in Paris’ 11th arrondissement. Our ambition was to build a space we had not experienced anywhere else in Paris, liberated and unpretentious, with first-class cuisine, a beautiful setting, friendly service and a list of the natural wines that we love. Septime opened its doors in 2011.