Note 01
Spring pea velouté, from first idea to final plate
Morel, sorrel, cultured cream. A short field note on the ingredients, timing, and decisions behind the dish.
Maison Lune · Journal
Notes from the kitchen.
Seasonal notes, kitchen ideas, and stories from around the room.
From the journal
Three notes from this season.
Note 02
Line-caught bass, from first idea to final plate
Fennel, vermouth, sea herbs. A short field note on the ingredients, timing, and decisions behind the dish.
Note 03
Roast guinea hen, from first idea to final plate
Leek, vin jaune, mustard leaf. A short field note on the ingredients, timing, and decisions behind the dish.
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