Green Living
I tend to decorate my table with lots of fresh plants – fresh flowers in spring and summer, moss and foliage for autumn, and squash in winter. I make sure the scent of any flowersisn’t overpowering.

Glam Glasses
For water, I use silver tumblers from Ercuis, or coloured crystal from Baccarat. For Champagne and wine, I use specific tasting glasses from Riedel.

Preferred Tipples
Since it’s a recent launch, Perrier-Jouët Blanc de Blancs is at the top of my list. After dinner I might serve mate (a caffeine-infused drink) as a tribute to my birth country, Uruguay. It’s great for a burst of energy.

Plating Up
I love vintage tableware, often discovered at flea markets in Paris. But I also love Bernardaud and Baccarat for their creativity and craftsmanship.

Cheese or Chocolate
I’m French, so it’s always cheese between main course and dessert. I serve at least three – one goat, one pressed and one soft. A bite of dark chocolate to end a meal is always welcome.

Go-to Dessert
A lemon tart by the best pastry chef in the world, Jacques Génin. It’s to-die-for, so creamy and flavoursome, with a crisp shell.

Tête-à-tête
Dinners tend to last forever in French culture. I can stay at the table long after the meal is over for endless conversation with my friends.