05:30 · The market
i.
Chosen at dawn
Every morning we drive to small growers within a hundred kilometres and pick what's at its best that day. The menu follows the harvest, not the other way round.
ii.
Prepped by hand
Herbs picked, bread proved, stocks simmering since noon. Nothing arrives frozen, nothing is rushed.
iii.
No gas, no shortcuts
The fire is lit three hours before service with oak for steady heat and cherry for a gentle, sweet smoke. Every dish, from bread to dessert, meets the same hearth.
iv.
Long evenings, warm light
Then the doors open. Candles, 200 natural wines and a room that smells faintly of woodsmoke. Stay as long as you like.