Philosophy
My cooking DNA is composed of Asian, French, and Californian elements but clearly shows my fascination for New Nordic Cuisine.
My work reveals a constant exploration of the land and the sea and deep respect for traditions and ingredients. I search for ingredients, particularly for indigenous, unknown or forgotten ones, and use them to imbue all my dishes with a sense of terroir to represent time and space according to the seasons.
My objective is to provide a unique and remarkable sensory experience by surprising the diner with pure, bright and intense flavours that bring forth their natural deliciousness. I strive to generate a Proust effect, capable of giving rise to emotions and bringing back memories of pleasure, reviving intimate feelings, like tasting a wild strawberry for the first time, the aroma of petrichor, the breeze of the sea or the scent of Mediterranean herbs during a stroll near the coast.
My creative process relies on a design thinking methodology, which I enrich by using ¨deconstructive analysis¨ and unknown conceptual connections and culinary techniques like fermentation and flavour intensification.
My dishes possess a minimalist aesthetic with a high visual impact. Straightforward, clean and unpretentious in style, they reveal complexity and profoundness in flavours and a connection of art and craft. Their purpose is to invite the diner to relax and get carried away by the experience while challenging his conventions, sense of enjoyment and perception of luxury.
All the dishes in this website are part of a game that I invented to entertain myself during confinement, which consisted in preparing dishes with simple ingredients that I had in hand, the use of simple plates and the camera of my mobile phone.
Natural light. No fuss cooking. No gadgets. Just fun!