The Journal

Notes from the house

Stories from the kitchen, cellar and dining room.

The Quiet Art of Plating

How negative space, color and gesture turn a plate into a painting.

A walkthrough of the new spring tasting menu and the farms behind it.

Léa on the philosophy behind our cellar and the producers we love.

Rafael on cooking with embers — patience, char and Iberian memory.

Why the order of courses is choreography, not coincidence.

Mia's notes on bringing yuzu, matcha and shiso into French patisserie.