At the age of 16, Philippe returns in a big way to François Clerc, two macaroons to the Michelin. He continues with prestigious addresses in London, Neuchâtel, Hong Kong and Djeddha, through Lyon at Jean-Paul Lacombe. He discovered Asian cuisine during a long journey between China, Thailand, India, Nepal and Vietnam. He learns Creole dishes in Seychelles before settling in Mauritius, a destination in the heart of every continent and every culinary influence. After four years spent behind the furnaces of a five star hotel in Bel Ombre, he opened “Chez Philippe, Flavors, trends and traditions”, boutique, catering, delicatessen. He also gives cooking classes and offers a home Chef service.