People often speak of the balance in a dish, a perfect mix between colors, smells, textures and tastes.
When the balance is perfect, people usually mention art and paint the chef as a prodigy... However, the catering business is not an art but a fine craft, a balanced mix between creativity, will to welcome and strong respect-based teamwork between all men and women working in a restaurant. Being deeply engrained in a “sud-ouest” culture and pushing for the integration of the regional culture in a modern way of cooking, the return to home-made cuisine, the respect of seasonal products and local producers allowed us to question the usual way of doing and begin a new cooking era. In our restaurant, the meal is not just something you eat, but a way to exchange and have a good time.
