ATELIER
CULINARY
The Ritual of Taste
Every gesture has a vibration. In the quiet of the kitchen, touch becomes language and ingredients turn into story. A drop, a texture, a breath — everything flows towards balance.
Balance in Detail – Refinement and Depth
Duck breast slow-cooked sous-vide until the fibres turn tender and juicy, keeping their natural intensity. Alongside, wild blueberries bring a subtle acidity and a wild note, while King Oyster mushrooms complete the composition with their firm texture and delicate, slightly umami taste.
Every element is placed with intention. Nothing is accidental. The contrast between sweet-sour and deep, between finesse and substance, is not just taste — it is balance. Here, the kitchen becomes an atelier. And the plate, a form of clarity.
The Geometry of Taste
A rum baba taken to its essence: a slowly baked sphere of dough, soaked in rum syrup, then sealed in a peach glaze that brings light and a subtle acidity. Beneath it, a mascarpone mousse holds everything in balance — creamy, calm, just enough for the dessert to stay precise rather than tiringly sweet.
The Harmony of Detail
A roasted pepper cream, gently smoky and sweet, finely bound with garlic and cream for roundness. On top, a parmesan foam adds an airy contrast and an intense note of umami that closes the circle of taste without weighing it down.
Between Land and Sea
A buckwheat risotto, creamy and slightly nutty, built on a dense, authentic texture. King prawns and seafood bring marine sweetness and succulence, in a precise balance between depth and freshness.
The Alchemy of Taste
Eggs stuffed with a rich, deep pork crackling paste, where the fat becomes aroma and texture. Smoked paprika oil adds warmth and light, binding the dish in a balance between rustic and refined.
The Ritual of Wine
In the silence of the bar, gestures become ceremony. Every pour has its rhythm, every aroma a memory. Taste is a conversation between fire, wood and time.
The Balance of Colours
Delicately seared scallops, their centre kept juicy and clean. Sweet potato purée brings sweetness and roundness, while spinach offers freshness and green structure. A composition where colour, texture and taste meet naturally, without excess.
A Dust of Balance
Pear poached in spiced wine, keeping the sweetness and depth of the spices. At the base, a coffee mascarpone cream adds roundness and a subtle bitter note. Matcha powder completes it with a fine green contrast, in a delicate balance between warm and fresh.
The Precision of the Pearl
A fine potato purée, worked to a velvety, airy texture. Salmon roe adds saline tension and a quiet burst of freshness. A dish built on contrast and measure.
Autumn in a Crust
A porcini and truffle croquette built on a dense béchamel, chilled and precisely shaped. Fried to a golden, crisp crust, it keeps a velvety, deep interior. On top, freshly grated truffle brings intensity and a clear dialogue with the earth.
Focaccia with Mediterranean Herbs
Flour, water, salt and time. A slow-proved dough, airy crumb and a delicately crisp crust. Rosemary, thyme and fresh garlic, bound by a thread of cold-pressed olive oil.
The Memory of Milk
Milk infused with cinnamon and citrus peel, delicately thickened with starch to a dense, velvety texture. Chilled, shaped and caramelised on top, the dessert gains contrast between a crisp crust and a creamy centre. Red currants and kumquat bring a fine acidity, balancing the sweetness and rounding off the finish.
