A Philosophy of Preservation on Every Plate… 

Executive Chef Fabrice Rosso is part alchemist, part historian, combining classical techniques with time-honoured rituals. Preservation forms the foundation of the restaurant’s culinary philosophy. 

With restless curiosity and an enthusiastic pursuit of discovery, he breathes new life into traditions. Camel fat and lamb, entrusted to time’s slow hands for nearly two years, emerge transformed into deep, complex charcuterie. He layers fish and salt to create an umami-rich garum through the magic of slow fermentation. He salts, cures, dry-ages, and confits.  

Experimenting with both established and new processes, and borrowing techniques from diverse culinary traditions, Rosso creates kojis and misos, lacto-fermented fruits and vegetables, vinegars and condiments, with meticulous patience and continuous refinement. He explores the microbial world of bacteria, moulds, and yeasts, transforming simple ingredients into something extraordinary.  

In this kitchen, time intensifies flavours and tradition fuels invention.