
Total rejection of luxurious ingredients and rare, moderate use of expensive ones

Minimalist cuisine with austere dishes which contain a limited number of materials

High quality exclusively fresh and season products.

Local ingredients preferably organic, bought from small markets

Healthy cuisine with no ready made products but with just home made stocks and sauces

Reasonable cooking of the food aiming to color conservation and nutritional perfection

Good knowledge and appliance of the culinary techniques

Extrovert, simple cuisine with proposals aiming to make you try preparing them

Reasonable portions adapted for 2 main dishes menu
