Chef Désirée joined the museum team in April 2025. Holding a vocational diploma in cooking and pastry-making obtained in 2015, she has ten years of professional experience in the culinary field. During her career, she has worked at Brioche Dorée, L'Éléphant d'Or, and the Hôtel du Golf, renowned establishments where she honed her skills and consolidated her expertise. Committed to healthy and responsible eating, Chef Désirée uses only ingredients from organic farming, chosen for their quality and freshness. Her culinary signature is based on a harmonious fusion of African and European gastronomy, offering unique taste experiences. Through her creations, she highlights the richness of culinary traditions while adding a contemporary and personal touch. Driven by a deep faith in her art and her mission, Chef Désirée concludes each of her services with these words that perfectly summarize her philosophy: