Bonjour, my name is Nhung, it means Velvet and I am Paris based but my heart is big so I could find home anywhere on this planet earth (at least). If I am not doing illustrations, I have a pastry chef casquette. Trained in Ecole de patisserie de Paris, Villa Arson in Nice and Corvisart, I like to use different mediums and play with them.

There is a universe that I try to develop in my art is to do things with savoir-faire and delicacy. I try to develop a fragile and graceful expression by using food as medium, choosing ingredients according to the season/sources and respecting the products. Food, like words, has a different meaning for each of us, as much as languages and cultures.

This summer, let's have some sweets, especially sweet perspectives together at Decoratelier.