About us

Oscar

«I was born in Cahors to a French father and an English mother. I traveled a lot during my childhood, mainly in Asia. landscapes as well as new flavors that have allowed me to cultivate a strong interest in Asian cuisine; Rich in its tastes, its spices, the place it gives to vegetables and its ingredients, which are very different from those used in Europe. I was able to share this passion with my mother who has always cooked with me and brings me her teachings and makes me aware of her vegetarian cooking.»

Heloise

«I am from St Rémy de Provence (13). Cooking has been central to my life since I was very young. I loved helping my grandmother cook the products that my father, a farmer, grew. J I then moved to Lyon and it was quite naturally with my grandfather from Lyon that I continued to learn and cook! Rocked by the Mediterranean cuisine of my grandmother and the more traditional cuisine of my grandfather I enrolled in the Institut Paul Bocuse in Lyon in 2020 in order to make my passion my future profession.Today rich in many experiences and influences, particularly in plant-based cuisine, I am keen to share my cuisine in order to make you experience as many emotions as possible!»

Our values

Depuis 2 ans que nous cuisinons ensemble, nous avons su créer une véritable identité culinaire de par nos expériences personnelles et communes. Nous nous sommes longtemps cherchés dans notre style, tant la cuisine est un univers vaste, avec des influences, des techniques et des exigences bien différentes ! Il était difficile pour nous de se contenter d’un seul type de cuisine, car cela nous semblais trop réducteur de toutes les possibilités et les combinaisons qu’offrent les aliments. Nous sommes par notre formation à l’Institut Paul Bocuse attirés par la cuisine gastronomique et semi-gastronomique. Le chef anglais Yotam Ottolenghi est aussi dans un registre de cuisine très différente, une grande source d’inspiration, car il met en avant des notions essentielles qui nous touchent : le partage et la convivialité des mets, une grande utilisation des légumes ainsi que l’association de saveurs peu orthodoxe influencé par le Moyen-Orient.
We are sensitive to a vegetarian and plant based type of cooking that we regularly practise, full of discoveries and common sense. Finally, it seems obvious to us to adopt an organic, local and seasonal cuisine as often as possible.
We mainly collaborate with the agency Homanie, which handles the rental of beautiful villas and chalets https://www.homanie.com