From the Pre-Alps to Asia,
a cuisine of terroir
and travel.

Self-taught,
by vocation.

My name is Valentin Grand, Val. My first language was the image: visual arts, photography. Then I fell into restaurant work by accident, fifteen years later, it had become my craft. Self-taught by choice, I pair French rigour with flavours carried home from India, Thailand, Vietnam and Japan. And one simple rule: anything an industrial kitchen would do in my place, I do myself.