Amandine was born in the Paris suburbs in 1987. She decided to go into cooking and took a CAP Cuisine course at the Lycée Hôtelier Belliard (18e), then learned the trade at Hero. What happened next? Mary Celeste, the Copenhagen, at Dersou… And then Early June, a cool bistro in the 10th district.

She still remembers the “bouchons” (a kind of dim sum from Reunion) or the Cantonese rice (her grandfather’s recipe) that her mother used to prepare for her birthdays, to the surprise of the other children invited. “Today, when I cook, I try, even unconsciously, to get as close as possible to these gustatory memories that give me so much pleasure. My cooking is simple and fine, at the confluence of this mixed heritage. I work with well-made products, respectful of man and the environment.”