Mexican-inspired late breakfast proposal, with balanced and comforting dishes, designed to be shared and served fluently. Mostly advance preparations that allow for agile service, without losing flavor or quality.

A menu that honors regional Mexican cuisine from the fire with a small contemporary nod. Deep flavors, clean techniques and corn as a common thread.

A Mediterranean menu with character and simplicity, where vegetables are the protagonist

A tour of the cuisine of Iran, Turkey and Lebanon. Deep and delicate flavors, silky textures. These kitchens bring back memories close to my heart.

Julia Child has always been a compass for me: a curious, rigorous and revolutionary woman who opened the door to French cuisine for those who could not access it. She was also a pioneer of modern foodstyling, and her way of displaying food marked my own path. This menu is born from that link: recipes that I admire, techniques that I learned thanks to her, and flavors that remind me why cooking—and the way to tell it—can be so powerful.

A selection of dishes inspired by classic Japanese cuisine, with an emphasis on broths, light fries, glazes and traditional marinades. The menu is designed to offer a balanced, clear and well-executed experience, prioritizing the product, technique and a logical sequence of service.