Four ways I come to you.

One table, one menu, one night. Five to seven-course tasting menu, built case by case on WhatsApp beforehand. Two to twelve guests. At your villa, your rental, your inn.

The kitchen goes on board. Lunch, cocktail and, if the afternoon stretches, dinner at sunset. You bring the boat; I bring everything else.

Birthdays, honeymoons, gatherings that call for occasion. Up to twelve guests; beyond that, on request. Dedicated menu and team scaled to the group.

An afternoon in the kitchen, with the chef. French technique applied with household pans. We cook, we talk, we eat what we made.