Our table
Thirty-two seats and one menu.
We cook one menu each evening and we cook it for thirty-two people. That number is not modesty, it is arithmetic: it is the largest number of plates we can send out of this kitchen without any of them waiting under a lamp.
The menu turns over roughly every three weeks, and sooner if something stops being good. Whatever is best that week decides what we write down — not the other way round. If a dish is on the card in October it is because it earned its place in October.
The rooms are small and low-lit, the tables are close enough to be sociable and far enough apart to be private, and there is no music loud enough to talk over. Most evenings someone from the kitchen brings out at least one course themselves.