A Cartesian world
seen with latin eyes
Classic German, Japanese, and UK dishes reworked by French and Argentinian chefs.
From Friday, October 15, you will have the chance to taste 3 Cartesian menus as never imagined except by our Latin chefs.
We have reworked the classic dishes of 3 very Cartesian countries by our chefs from France and Argentina.
For example, imagine in Germany a beet salad beets, raclette cheese dinner and wild boar with mushrooms, classics that we have completely transformed.
You will probably have a hard time recognizing them.
From October 15 to November 15 Federico Tiseyra from Argentina has re-made a German menu, Kevin Montauk prepares a menu inspired by Japan and Edouard Horan presents us his Chunnel version of British cuisine.
Not too keen on a beetroot salad, miso soups a bit tedious, you have a bad image of UK dishes?
I think you will change your mind after those tasting Cartesian dishes re-worked by our Latin chefs.
Born in Argentina, I started my cooking career in Buenos Aires at the age of 20.
After working in several restaurants, I wanted to follow my passion for travel and so I started my international career by working in Brazil in a Michelin 2 * restaurant.
This experience was followed by work in the Caribbean, the United States and China.
For 3 years, I have been working in different kitchens based in Europe, especially in Italy and Sweden.
For the Love of Food gave me the chance to show my talent here in Paris. Currently, I am starting this new chapter as a freelance chef, as my dream is to develop a small project by my own restaurant to serve the food and experiences that I feel.
(only in the evenings)
Wildschwein und Pilze
(wild boar with mixed mushrooms)
Schokokuchen mit Kaffeesahne und Kürbismousse
(chocolate cake with a coffee cream and autumn mousse )
I am French but my culinary journey started when I was 15 in London where I was born. I knew exactly what I wanted to do for the rest of my life and I enrolled in CAP cuisine.
After two years, I was seething with the desire to join a brigade of excellence. I succeeded to work in a 3-star Michelin restaurant where I learned the real basics of French cuisine.
Having never really lived in France, I was eager to discover my country. So I applied for the BTS alternately at the Ferrandi Paris school where I learned the basics of restaurant management.
It was precisely while looking for this alternation that I discovered For The Love Of Food and I was immediately fascinated by the concept. I had the opportunity to work with cooks from all over the world and I was able to learn a lot about their products and their methods.
Today, I would like to apply my knowledge to define and improve my cuisine thanks in large part to direct feedback from customers. I would like to make you discover some British flavors that are worth the detour and finish the meal with my favorite flavors and products from France.
Come and enjoy yourself!
(I don't think the French institute has given an official translation of bao yet)
smoked eel lovage & adobo glaze
(smoked eel lovage & adobo sauce)
giroles and veggies
(do I really have to translate this?
Wellington - no translation for him because it was he who won against Napoleon - it feels good to say it. Duck . plus giroles beh already French and vegetables)
Plum tart with a pear and thyme ice
(copy paste and google translate if really necessary)
NB: pear is not pronounced as peert but pair as a pair of socks
Beh actually no. Isn't that really too much? Ours is much less scary.
starter + main course Where
main course + dessert
Starter + main course
of them Entrances
+ flat + dessert
+ hot drink
Cradled by the cooks of Nanashi, a former Japanese canteen, then trained at Thierry Marx in 2018.
Kevin goes to travel the world for a while to gain a freer vision of cooking.
Groping with enthusiasm his first steps as a chef in 2018/2019, the pandemic questions things for a while, the time to enrich even more during these last months of culinary isolation.
From a Turkish father and a French mother, child of the world and fascinated by Asia, he offers you a detour to Japan, Proust's madeleine of those first culinary days.
Hope you laughed at the menu in English?
You agree that a translation was not really essential unlike the German menu.
You are smarter than that.
Well, since you are so smart, here is the Japanese menu (good luck):
モ ッ ツ ァ レ ラ マ リ ネ 味噌 漬 け 、 大 根 ク ル エ フ イ レ デ ポ ワ ロ ー
ソ ー モ ン ク リ ュ マ リ ネ 、 ブ イ ヨ ン だ し 、 テ ノ ワ ー ル と シ イ タ ケ
ButanoKakunibraised Pork Breast 、 Ginger Vinegar Rice
(google is really useless sometimes isn't it?
at least this dish you understand)
Soft抹茶 フ ァ ソ ン ク レ ー ム ブ リ ュ レ 、 花崗岩 の ゴ マ ノ ワ ー ル
All-clear? No? Look at the photos.