We have something important to tell you: we like eating more than cooking. Something fundamental to have decided to start a restaurant. We could master all the culinary techniques, cooking points, ingredients… and it wouldn’t do us much good if we didn’t understand what our customers are looking for when they come to have lunch or dinner. Nor would it be of much use to us if we did not enjoy facing the uncertainty of the service every day, the juggling of dishes and tables, ovens and dishwashers, stoves and reserves, customers and… more customers.
In short, being able to enjoy this culinary feast, this strange routine, which is always the same but always different. As different as what each of our clients brings us.
So we can only say…