About
It all starts
with a question
Flowers have been in the kitchen for centuries. As decoration, as a wink, as the visual signature of someone who wants the plate to look good in a photo.
We asked ourselves what happens when you treat them as a real ingredient. With the same rigour others bring to meat, fish or vegetables. What flavours they hold, how they behave with heat, what happens when you ferment them, dry them or turn them into flour.
There are thousands of edible flowers. We've been working with them for a while. And there's still a lot left to find out.
Show cooking
We cook facing you
Eight seats at the counter, facing the open kitchen. Each dish is finished in front of you, and whoever cooks it tells you which flower it carries, what it does on the plate and where the idea came from. We take turns: one cooks, the other talks.
With sixteen people per service, there's time to learn your name.
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