PHILOSOPHY
Our way of thinking
What could be simpler than the slow passing of the seasons? The dishes on our menu change, transforming and evolving with the seasonal nature of the ingredients. This is true, in particular, for our fresh vegetables, which are grown by small local producers and regional delicacies.
All the raw ingredients are processed delicately and with respect to bring out their best and to stop wasting food, while always putting flavour first.
Philosophy
Ethical cooking
“My cooking over the past few years has been about direct cooking, unusual raw ingredients and zero-waste recipes, but also about many small tastes. Things have now changed dramatically and we need to pay more attention to avoiding any useless waste. A “fine dining” lunch or dinner is increasingly becoming a luxury for the few. And this is where our food comes into play…”.
