Our original concept of 58 touch points and 15 min plating each dish has transformed into numerous more simplistic, yet provocative creations. A shift of complexity in our plating into our mise en place. It’s about taste above all and how to create something unique without all the superfluous. From “juggling disparate elements” in the atmospheric streets of Bangkok, to the breath-taking hinterland of Côte d’Azur; that’s how my culinary mission and love affair for the Mediterranean kitchen begin. Privileged, I got to be mentored by the eminent French chef Christoph Dufau. We were a very small team of just 2 chefs in the kitchen with Christoph creating the dishes while also hosting the floor in the restaurant. A very genuine and personal approach, similar to how I work at Clou today.
