Choose a format that fits your table: a weekly market menu, a private dining room for business lunches, or a Saturday morning workshop on seasonal vegetables. Each package is built around the day's market arrivals and the kitchen's short, changing carte.
Formats and reservations
Each format follows the same market-driven kitchen, but the rhythm, the setting, and the level of involvement change. Pick the one that fits your afternoon or evening.
Three hours in the kitchen with the chef, starting at the market stall. You learn to pick vegetables by touch and smell, then prep them without waste. The session ends with a shared lunch built from what you prepared. Aprons and knives are provided; bring a container for leftovers.
Reserve a placeA short menu that changes with the week's arrivals, served in the front room away from the bustle. No tasting menus, no lengthy pauses between courses. You are in and out in about an hour and a quarter, with coffee and the bill settled before you leave.
Book a tableThe back room holds up to ten guests around one long table. The chef plans the menu after a short call about allergies and preferences, then cooks a five-course dinner with wine pairings. The room is yours from seven until late, with no set closing time.
Arrange a dinnerOnce a month, the kitchen builds a six-course menu around a single ingredient or a single producer. These evenings are announced on the blog and fill quickly, so regulars tend to book as soon as the post goes live. The menu is fixed, the mood is relaxed, and the wine list stays short.
See the next dateWhether you are planning a quiet business lunch, a private dinner in the vaulted room, or a Saturday morning workshop, each format is built around the same principle: seasonal produce, honest technique, and no waste.
A short carte that changes every week based on what the local growers bring in. Two or three starters, a main, and a dessert, all built around raw ingredients treated with classic techniques. Served Tuesday through Friday, with a set menu option for those who want to taste everything without deciding.
Hands-on sessions where you learn to pick vegetables at their peak, prep them properly, and season them without relying on heavy sauces. Each workshop ends with a shared meal and a list of what to look for at the market the next day. Small groups, aprons provided, no experience needed.
A quiet corner of the dining room reserved for conversations that need to stay focused. Fixed menu, timed service, and a wine list that pairs without demanding attention. Ideal for two to six people who want a proper meal between meetings.
The stone-vaulted room seats up to ten guests for a single sitting. One menu, chosen together in advance, cooked to order and served at a pace that suits the evening. Birthdays, anniversaries, or simply a long dinner with people you actually want to talk to.
Once a month, the chef builds a five-course menu around one ingredient or one producer. A beet evening, a citrus evening, a lamb evening. Each course explains where the product came from and why it was treated the way it was. Book early, these sell out.
A practical workshop focused on using every part of the vegetable. Peels become stocks, stems become pickles, pulp becomes crackers. You leave with three recipes and a habit that cuts your kitchen waste noticeably. Held on the last Saturday of each month.