When asking head chefs on the origin of their passion, many say it was born within their family culture; from their guest desires, to create tastes as their grandma’s dishes, to share the meal in the family. This implies that the organization of food plays an important role which is governed by a number of rules, and different rules, be it at home or a restaurant. For example, at home, the guests seating position at the table, the choice of tableware and crockery, the light that emerges when someone opens the door, the first sentence by the host at the reception, the way you are welcomed, the wait before the first bite, the relaxed ambience; all these ingredients are likely to set the lasting memory of the meal. At the restaurant, you have the desire to experience the chef’s vision, his interpretation of the era in which he lives, where the organization is conceived and directed by the master of the house. It should not be forgotten that the kitchen is an ephemeral art. While some meals remain in our memories for a long time, many are quickly forgotten. This art of eating has only one purpose, feeding the pleasure of memory. The cooking is above all a matter of gratification that we want our customers to enjoy by offering an incomparable moment in the choice of restaurants or for the organisation of your dinner.

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