"I just wanted to say a big thank you for the wonderful and innovative diner you served us all today. We and our guests just loved it."

"Our dinner party was a great success. We were treated to exceptional culinary delights that were appealing to the eye as well as the taste buds! Franck’s professional approach and assistance with menu planning was invaluable, enabling us to relax and enjoy serving our guests. A superb evening!"

"Franck’s unique experiences as a chef, combined with his impressive ability to entertain and educate at the same time have made him a valuable asset to Tante Marie Culinary Academy. Franck is one of those very rare chefs who have the right temperament to be an incredible teacher. He always inspires our students and is able to adapt his training to suit any requirement."

"Terrines and Verrines proved to be the perfect complement to the extensive range of champagnes that we serve.

Franck has been an absolute joy to work with and has inspired all at Searcys, particularly the chefs who have incorporated this little known art into their menus.

Franck's zeal does not stop in the kitchen... what is a true delight to see Franck directly share his art with customers and staff alike.

I'm a huge Franck fan and believe this concept will take the UK catering industry by storm and transform how we feel about canapes!"

"I just wanted to say a big thank you - the food was delicious and the party was a great success."

"Thank you so much for an amazing experience last night. We all really enjoyed the style and the flavours, together with your all round presentation." 

"I can't thank you enough for all that you've contributed from the very first issue; and the way you helped to define the magazine's style. It has been so very good working with you and enjoying your friendship."

"I would just like to personally thank you for a wonderful evening on Friday. Everybody had a amazing time."

"Franck has an mass of passion that encapsulate learners imagination at all levels, no matter if they are a beginner or an experienced chef.

During his classes, his natural flair and creativity can be witnessed as each learner gains new skills with his guidance as they see first hand his exciting food created in front of their eyes. Franck is a gifted teacher with a very can do attitude that inspires chefs of the future, no matter of their age or skill base."

"I have been privileged to work with Franck Pontais since 2008 at The Smart School of Cookery in Essex and London.

Franck has been, and continues to be, involved in the development of the success of cookery school hosting Master classes to discerning clients from all over the UK. His professionalism is paramount to the enormous pleasure everyone gains from Franck's classes.

I look forward to a continued working relationship with Franck."

"Franck and I have worked consistently for 18 months to come up with flavour combinations with the Koppert Cress plants, flowers and leaves that bring sparkles of delight to the eyes of the chefs we give advice and masterclasses. 

Together we methodically analyzed the cresses to understand their properties when being cooked. It is Franck's thorough knowledge in all the fundamental aspects of cooking - whether it concerns meat, pastries or other techniques - that has given this project meaning.

Along with being a creative food artist, he has a solid background in the fundamentals of cooking. His successes in the kitchen are no accident."   

"Franck developed 15 different new products for Laverstoke. Many were the best we had ever tasted. What impressed me the most was the documentation, some of the most comprehensive I have seen.”