Saturday evening … On duty. The kitchen is driven by our guests. First of them are just coming: “4 „dégust" meals for table No. 3”; “Table No. 8: 2 settings, lobster once, foie gras as appetizer once, flounder once, mutton once”. The cooks hurry up. „Gentlemen, let’s set to work!”.

Everybody knows his place. Pots are cluttering on the stoves.  Chef supervises the work like captain of a ship.  Stress. Fast execution. Smoke. „Ready! ".  The kitchen beeps. Lids clutter, rage work goes on, faster and faster. “5th ready”.  Situation looks worrying, but the professional approach is a rule. „Yes, Chef". All becomes disturbed, the anxiety grows. Are we going to sink? But everybody keeps his head above water.

Morning…
Yesterday duty is over. We’ve got our time to revive.
We are starting anew.
The Chef prepares the new chutney, he has been thinking about before going to sleep. 
Searching. Creating, while fish is fried and bread is baked.

Voilà all the philosophy of the cuisine, perceived, seen and desired by our Chef. All is fresh here, so preparing of meals takes a minute. Unsophisticated meals. Thorough work. Preserved and anew discovered tastes.  The culinary art with tradition and originality admixed.

Brendan Lerolland