A chef's notes on the plate

I am Swiss-trained (EHL), with 10+ years in professional kitchens and a Nutrition certificate, Stanford. Both shape every menu I write. A dinner should be a pleasure.

Rich food is not the same as good food. A menu can be built on whole ingredients and still feel complex. Dietary preferences and allergies are accommodated on request, without anyone at the table feeling singled out.

How I do it

1. 1
   Start with the produceWhole, seasonal ingredients from Riviera markets.
2. 2
   Choose the methodSteaming, roasting and sous vide, so the ingredient keeps its texture.
3. 3
   Portion with careSeveral smaller courses rather than a few heavy ones.
4. 4
   Let vegetables leadA roasted carrot or a tomato in August can be the main event, not a garnish.

What I aim for

Guests leaving the table satisfied, ready for a walk along the sea. That is the aim, not a promise.