like to make sure that my closest collaborators understand what is behind the raw material, that they understand it and trace it back to the very origin of things. We become greater as we expand our knowledge on the things we do.
From the kitchen, the dining-room and the vegetable garden we try to establish links with people from other worlds who have things to tell us. I encourage my team to make an individual effort to explore the origin of everything they touch and transform over fire.
Getting to the root of things implies finding men and women who understand the seasonal nature of products better than we do, who feel the earth with their hands, who gather the fresh produce that reaches our kitchen.
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