An Intimate Kitchen,
In An Intimate Setting
Combination of tastes
My cuisine, I like it strong on taste, rich in flavors,
Purely Good...in a meaningful manner.
The iodine is like the backbone of our creations; we literally season with the sea, using shellfish,algae and various ocean borne trace-elements.
I believe my cuisine reflects my personality; dynamic, complex, sentimental and playful.
It’s of great importance to me to “stir people up, mark their memory. I would enjoy to insert introductions, maybe even new conclusions to your thinking, may it be continuous, making the story lingering, having you consider the gem of my creation; not as THE Key element, but merely its attraction.
It’s my aim to attain the boundary of the elements, have them oppose common thinking with creations of bold associations.
My harvest of wild plants represents my personal equilibrium, it’s something to pass on. The very essence of our territory belongs to Mother Nature, manifesting the idea that everything is part of a discovery; to me this is essential.
La tomate farcie (a classic of the house) its a fond memory of my childhood,
I imagined it without any animal produce, but certainly not without character. I had to ponder the possibility; through a high concentration of végétal matter and roasting in order to obtain richness as well as flavour, just as if had been done with animal produce.
Each ingredient is a composition aiming at a powerful culinary expression.
Memory of taste and provocative sensitivity
Every morning, on my bike going along the canal approaching the lake, I gather herbs,I am harvesting wild plants embracing all the perfumes. Nature is my very source of inspiration, ever since a child she has always been present, as an anchor in the kitchen ( my dad cooked the nettles, ground hazelnut, mum did the vegetables).
Here nature offers us plenty of wonderful produce with healing qualities.
I would like my gastronomy to be pleasing to the palate; giving meaning in a sensible way. I want to bring well-being into our creations.
There’s wild fennel, olive leaves, pine buds, rosemary flowers, and those I keep searching for during my mornings, the calamint, a plant variation of Melissa leaf and mint, full of exceptional qualities, it’s often hidden away and varying in colour. We dry these herbs so our guests may taste them at the end of their dinner either as a herbal tea or fresh with all of their tremendous essential oils.
Fruits and vegetables offer us so much....it’s so satisfactory to work with, to enhance all their unique inherent qualities. Have them stand out; so to speak, on equal terms, side by side either with fish or a piece of meat, letting the fruits and veggies become a dynamic element in all of their splendour.
Since 2012 to today,
The story is written every day…
FROM THE HIMALAYAN MOUNTAINS
TO
THE ALPILLES CHAIN
An improbable meeting
Born in Pakistan, I grew up in Nîmes, in South East France.
My Father, in the Foreign Legion, Was manager of the NCO's mess.
It was there, in yhe Kitchen, that as a teenager I discovered the pleasure of "sweet". Champion of France for desserts, through my creation I wanted
To give you a part of myself, of my story,
A combinaison of soft fragances and wonderful memories of a happy childhood...
I leave the textures to reveal their essence, thanks to a long maturation. Time makes sugar intensify naturally.
Vivacity, daring associations and exceptional produce.
Our wine cellar and the sommelier
