We raise our glass to: Alain Castex, Justin ‘Justino’ Chearno, Soliko Tsaishvili, Stefano Bellotti, Stanko Radikon, Pascal Clairet, Shigeru ‘Bunon’ San, Julie Balagny and Jimmy Nelson.
A COOKBOOK & A TEE
we're tried to capture the chaotic nature of our restaurant over 320 pages and to divided in 5 chapters. The variety of mediums and methods means to reflect the multi facettes of our world