The restaurant experience, delivered near you, ready to enjoy in ten minutes.
Restaurant cooking, designed to be finished at home. Every dish is made entirely by hand, chilled by the book, and built so that the last ten minutes - reheating, assembling, plating - belong to you. The result on the plate: a dish that has not spent an hour travelling in an insulated bag.
One dish, one amuse-bouche,
and ten minutes to yourself.
The format is deliberately simple: no starter and main course competing with each other. One complete, balanced dish built around a single product, and an amuse-bouche to nibble while it reheats. The ten-minute wait is already part of the meal.
and pick-up included.
Three steps, nothing more.
You order online
Before 3 pm, on this page. The menu changes with the seasons and what is in production.
I deliver to your village
Each weekday has its village. I am at the meeting point at a set time, and I stay a while: long enough to say hello.
You finish at home
Every dish comes with its instructions. Ten minutes later, it is on the plate, like at the restaurant.
Each weekday has its village. The round follows the line between Lake Gruyère and the Gibloux, from Marsens to Corpataux. I am at the meeting point at a set time, and I stay a while.
Your village is not on the list? Write to me, we can look at how the round could stretch.
Be the first to know when
I pass near your home.
Leave your e-mail and your village, you will know when the round starts. And the more a village raises its hand, the sooner the round stops there.
What people often ask.
Why dishes to finish, rather than hot meals?+
Because a dish kept warm through a whole delivery round loses what makes it worth eating. Chilling it properly and leaving the final reheat to you is the only honest way to deliver a dish of this level.
What is in a meal?+
A complete dish and its amuse-bouche, and, depending on the menu, a sweet touch to finish. The amuse-bouche is often a discovery: a street food from elsewhere, adapted to my cooking. Pani puri from Mumbai, for instance, everyone knows them in India, nobody here. It has become a bit of a signature.
Do I need to know how to cook?+
No. If you can turn on an oven and follow three steps, you are there. The instructions come with every dish.
How much does it cost?+
40 CHF per meal, dish, amuse-bouche and delivery to the meeting point included. The exact price is shown on each dish.
What if I miss the pick-up time?+
No stress over a slip, it happens. Meals are paid on handover, so if you are not there, nothing is charged. I keep it until the end of my round in the area, send a message and we usually sort it out on the spot. Once the round is over, it is perishable food: I can no longer offer it again or pass it on. Only repeated no-shows without a word would lead me to decline future orders.
Where do the products come from?+
As much as possible from here: market gardeners and producers from the region, short supply chains. What does not grow in Gruyère - the Southeast Asian flavours running through my cooking - is chosen with the same care.