About our Chef
Léo is passionate. She was a professional ballet dancer at a young age. Then instead of culinary arts, she first set her mind on foreign politics for ten years. Once she entered a restaurant’s kitchen, the spark was lit. Highly adaptive and resourceful, she worked her way up in fine dining, including Michelin establishments. Different cuisines, different approaches; point was, and still is, to keep learning.
Léo is passionate. She was a professional ballet dancer at a young age. Then instead of culinary arts, she first set her mind on foreign politics for ten years. Once she entered a restaurant’s kitchen, the spark was lit. Highly adaptive and resourceful, she worked her way up in fine dining, including Michelin establishments. Different cuisines, different approaches; point was, and still is, to keep learning.
Cooking is a playground for multidisciplinary fiends. It is highly manual, intuitive, cerebral, and scientific. It is at the intersection of many fields, there is always something to discover and explore. That’s exactly what attracted our chef.
A motto of hers, if any, would be : no constraints, it’s about taste. What comes after rigorous discipline and technique is the agency to create more interpretively. The more you know and practise, the more freely you can create.
Léo’s cuisine is marked by boldness. She believes no product is unworthy of working on. Although French by nationality, born in a mixed family and ensuing years of travelling, her cuisine will venture outside of traditional gastronomy. Modern plates with a story. True portions. Elegant and detailed, plates full of life.
A motto of hers, if any, would be : no constraints, it’s about taste. What comes after rigorous discipline and technique is the agency to create more interpretively. The more you know and practise, the more freely you can create.
Léo’s cuisine is marked by boldness. She believes no product is unworthy of working on. Although French by nationality, born in a mixed family and ensuing years of travelling, her cuisine will venture outside of traditional gastronomy. Modern plates with a story. True portions. Elegant and detailed, plates full of life.
Where our cooking links to the Foundation
Food does more than feeding the body. It readies us, comforts us, gathers us back into ourselves.
Our gut is often called the body’s ‘second brain’, part of the deep conversation between nourishment, feeling and the nervous system. Your gut is responsible for producing up to 95% of serotonin and sending signals to influence mental health.
To be offered food is often to be conveyed the feeling: you matter, I’ve noticed you, I want you well. Some of our earliest experiences of love arrive through feeding ; hence why food carries memory, transmits care, heritage, and may even comfort and repair.
Around a table, people do not simply eat. They soften. They linger. They share. Back home, a family meal can start at noon and last a whole afternoon. Loneliness loosens its grips, connections return while bellies fill up and tongues unfold. In that way, a meal is never just food. At its best, it is love made visible.
To host friends at dinner is already a gift, isn’t it? Your time, attention to detail, the curated playlist in the background, a freshly corked out bottle next to patient glasses, and the smell of the kitchen welcoming your guests right from the entrance.
Our attention and commitment to your meal starts well before the evening. We apply ourselves to qualitative products by making everything from scratch. If you see breadcrumbs on a menu, we’ve made the bread. From pastes and condiments, to pastries and ice creams, ferments and cured meats, even bottarga: all handmade.
Our work is an extension of the love you have for your guests.
We understand you care, and so do we.
Our gut is often called the body’s ‘second brain’, part of the deep conversation between nourishment, feeling and the nervous system. Your gut is responsible for producing up to 95% of serotonin and sending signals to influence mental health.
To be offered food is often to be conveyed the feeling: you matter, I’ve noticed you, I want you well. Some of our earliest experiences of love arrive through feeding ; hence why food carries memory, transmits care, heritage, and may even comfort and repair.
Around a table, people do not simply eat. They soften. They linger. They share. Back home, a family meal can start at noon and last a whole afternoon. Loneliness loosens its grips, connections return while bellies fill up and tongues unfold. In that way, a meal is never just food. At its best, it is love made visible.
To host friends at dinner is already a gift, isn’t it? Your time, attention to detail, the curated playlist in the background, a freshly corked out bottle next to patient glasses, and the smell of the kitchen welcoming your guests right from the entrance.
Our attention and commitment to your meal starts well before the evening. We apply ourselves to qualitative products by making everything from scratch. If you see breadcrumbs on a menu, we’ve made the bread. From pastes and condiments, to pastries and ice creams, ferments and cured meats, even bottarga: all handmade.
Our work is an extension of the love you have for your guests.
We understand you care, and so do we.