The plate formal aesthetic is always the rule and I have been trying for many years to give meals that are well seasoned, well cooked. I try to avoid the ‘ill-advised’ good ideas!
A while ago, I used to tune the carte dishes around one product, now I enjoy developing themes, ambiance, sensation. The Red, the Black, Palamos, to pay tribute to the Chinese cuisine, a plate inspired by Mr Buren, by Le Douanier Rousseau….
I increasingly feel the emotional bond, almost moving with clients.
How important it is to still give emotions to people who have been coming to the restaurant for many years. My constant concern is to keep intact the desire to touch, to transform the material.
This presence in the kitchen makes it possible to crop, realign, remove or emphasize an idea. Perfection is found in details.