CLASSIC CRAFTSMANSHIP & MEDITERRANEAN SOUL
I am a classically trained chef, rooted in traditional French techniques, with a touch of influence from modern Nordic cuisine. However, my true passion lies in Mediterranean cuisine. Its simplicity, paired with the lifestyle it embodies, is the very essence of my inspiration.
As Michelangelo famously said of his most iconic sculpture, “I removed everything that was not David.” In much the same way, this philosophy guides my cooking. What truly matters are the finest ingredients, deep, resonant flavours, and impeccable craftsmanship.
Like what you see? Take a look at my menu suggestions!
3-COURSE MENU Yellowfin Mackerel Crudo
Garden Vegetables | Salt Herbs | Colatura Tramuntana Lamb
Seared & Braised | Tumbet | Thyme Jus
Goat's Cheese Ice Cream
Plum Compote | Vanilla Crumble
| 4-COURSE MENU Requesón
Courgette | Garden Salad | Champagne Vinaigrette
Turbot
Beurre Blanc | Purée "Joel Robuchon" | Dill Oil
Guinea Fowl
Carrot | Borlotti Beans | Olive Jus
Crêpes Suzette
Sóller Oranges | Suau Orange | Vanilla Ice Cream
| 5-COURSE MENU Sóller Prawn Tartare
Bisque | Citrus Oil | Imperial Caviar*
John Dory
Mussels | Spinach | Olive Oil Emulsion Lemon Chicken
Garden Vegetables | Herb Velouté
Tramuntana Lamb
Barigoule Artichokes | Ratatouille | Thyme Jus
Turrón Parfait
Citrus Compote | Wild Fennel
*only upon request. |
In addition to these menu suggestions, I am more than happy to discuss and customise a selection of dishes that suit your preferences e.g. vegetarian or vegan menus etc. You may also wish to arrange a reception in advance, featuring classic tapas or exquisite canapés - simply let me know. Should you desire a cheese platter or traditional petits fours to accompany your espresso, I would be delighted to accommodate your request.