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
Fresh, colored, attractive and also easy plating
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