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

For 2 years that we have been cooking together, we have been able to create a real culinary identity through our personal and common experiences. It took a while for us to find our identity, as cooking is such a vast universe, with very different influences, techniques and requirements! It was difficult for us to be satisfied with a single type of cuisine, because it seemed to us to reduce all the possibilities and combinations offered by food. Through our training at the Institut Paul Bocuse, we are drawn to haute cuisine. The chef Yotam Ottolenghi is also in a very different cuisine register, a great source of inspiration, because he highlights essential notions that affect us: the sharing and conviviality of dishes, a great use of vegetables as well as the unorthodox flavor combination influenced by the Middle East.
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.