Four weeks residency chef at restaurant RÉFECTOIRE 6, located inside the independent exhibition space centered on the contemporary image in all forms. 

One person manages all operation and production of sandwiches, food and pastries. Design new menu every week of 2 starters, 2 main and two desserts (one vegetarian options included).

[ entree ]

• leek veloute | kale | feta | chive oil
• braised pork belly | fermented tofu mayo | endive
• dried shrimp | garlic chive ricotta spring roll | lemon caper sauce
• caramelized leek tarte tatin | cream fraiche 
• labneh | chili oil | preserved egg | pita 

[ main ]

• garlic chive sautéed squid | barley pearls squid ink risotto | shallot sauce
• grilled mushroom | barley pearls risotto | spinach | brown butter miso sauce
• prawn tempura | cajun cream sauce | onion parsley couscous 
• prawn | salted duck yolk | coconut bisque sauce mezze maniche 
• spinach pecorino mezze maniche | feta | kale
• onion mushroom soup | crystal noodle | emmental | mushroom oil
• clams and mussels congee | fried shallot | sesame oil 
• roasted cauliflower | hummus | chimichurri | walnut

[ dessert ]

• jasmine white chocolate ice cream | smith apple pavlova
• madeline | miso toffee sauce
• snow fungus | ginger pear | pickled goji berries
• ginger pear almond pie
• milk tea cream brûlée | sweetened red bean
• banana cake | hazelnut brown butter ganache 

official post: https://www.instagram.com/p/DVBH2oAD1HF/