Cooking begins at the market. Even before. Our cuisine is rooted in our wild sea and the vigorous fishes that grow up in it, in the green pastures of a green region, in our rocky and cavernous mountains, with producers who make their vegetables gardens and their cattle an extension of themselves and grow much more than just a vegetable or a beef. We spend our precious time on selecting the best pieces as our best invest. Once they reach our kitchen, half of the work is already done. Product is our guide and it is, besides, our inspiration.

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