It all needs to make sense.
When I dream about how my guests will perceive the restaurant, I think first of the building itself—the entrance, the reception. Then comes the table: linen laid just so, silver cutlery catching the light, crystal glasses , the glow of perfect lighting. Every pair of eyes that enter will wander, searching for coherence. They will scan the walls, take in the artwork, the tones of the paint.
When the menu is opened, it should read with clarity and resonance. It must sound like the time we live in, reflecting the season, the plants that surround us, the world outside the door. It carries the first whispers of the chef’s creativity—the opening notes of what is about to unfold. The ingredients and the words chosen to describe them are clues, threads leading toward an experience still hidden.
But the true proof comes in the dishes themselves. One after another, they reveal feelings, sincerity, the delicate truths of what the chef wishes you to remember in every bite.
In the kitchen, we imagine and dream of what the diner feels. Our passion, our dedication, reverberates through the plate we put together. Plating is our final canvas, where story meets flavor, where we respect not only taste but temperature, texture, composition, color, and harmony.
It is the last step in completing the loop of the experience—the bridge between our dream and the guest’s memory. I have added our beautiful leek recipe below. Enjoy.
Late Summer leek, Piperade, Artichoke & Sea Scented Sauce
Ingredients
For the braised leek
2 large leeks (white and light green part)
2 tbsp olive oil
200 ml vegetable stock
1 bay leaf
1 sprig thyme
Salt & pepper
For the piperade
1 red pepper, finely diced
1 yellow pepper, finely diced
1 medium onion, finely diced
2 cloves garlic, minced
2 medium ripe tomatoes, peeled & chopped
2 tbsp olive oil
Pinch of smoked paprika
Salt & pepper
For the globe artichoke
2 globe artichokes
1 lemon (for acidulated water)
Olive oil, for brushing
Fleur de salt
For the green seaweed sauce
1 cup vegetable stock
1 leek
4 confit garlic clove
1 onion
25cl Dry white wine
25cl plant cream
1 tbsp nori flakes (or powdered wakame/kelp)
50 g baby spinach (for color & freshness)
100gr samphire
1 tbsp miso paste (white or yellow)
1 tbsp olive oil
1 tsp lemon juice
Garnish (optional, for plating refinement)
Toasted sesame seeds
Vegan caviar (made from kelp or black lentils)
Fresh shiso or perilla leaf
Preparation
Braised Leek
Trim and clean the leeks, keeping long sections intact (about 8–10 cm).
In a shallow pan, heat olive oil, add leeks, and lightly brown on each side.
Add vegetable stock, bay leaf, and thyme. Cover and braise gently for 15–20 min until tender.
Remove and keep warm. Reduce braising liquid until slightly syrupy and set aside for brushing.
Piperade
Heat olive oil in a pan, add onion and garlic, cook until softened.
Add diced peppers, cook until tender.
Stir in tomatoes, smoked paprika, salt, and pepper.
Cook down into a soft relish-like texture. Let cool.
Globe Artichoke
Prepare acidulated water with lemon juice.
Trim artichokes, remove tough leaves, choke, and peel down to tender hearts.
Poach hearts gently in acidulated water until tender (about 12–15 min).
Slice very thinly . Brush lightly with olive oil and season with flaky salt.
Green Seaweed Sauce
Slowly cooked the leek and onion, add the confit garlic and white wine
Add stock and plant cream. Add seaweed and miso. Simmer for 5 min.
Add spinach + samphire and blend immediately until smooth and bright green.
Strain for a silky sauce. Adjust with lemon juice and olive oil.
Plating :
Spoon a round pool of green seaweed sauce in the centre of the plate.
Place the braised leek section across the sauce. Brush with reduced braising liquid for gloss.
Spread a thin line of piperade across the top of the leek (or underneath for a hidden layer).
Fan out thin slices of artichoke neatly over or alongside the leek.
Garnish with toasted sesame seeds and a small spoon of vegan caviar for contrast.
