Each culture has its own culinary specialties, characteristics that make it typical of this region. Recipes are passed down from generation to generation. They are inheritances that create culture.

Generally, we cook not only for ourselves but for our family, our friends. Cooking, for the time it takes, is a test of love. It has always been around the table that people gather and talk. A privileged time to be together, and for family and social ties to be renewed and strengthened.

It starts at the root: being in direct contact with fresh, whole and fresh foods such as vegetables, fruits, fresh herbs, grains, legumes…

Shortly thereafter, the process of processing these foods begins, integrating and mixing them with various spices, to reach the dish of your dreams.

Further on, while you are in action, fully aware throughout this whole process, and connecting directly with nature, in a deeper way, you reconnect with yourself.

It is the combination and synergy of food and its properties that make our body is being nourished. Also, it is this combination of foods and elements that makes it possible to create, innovate a thousand different recipes and turn for example water with flour into a bread. This is the result of the interaction of the air element with these 2 foods whose process is called natural fermentation.

We cannot deny that the industrial age, while managing to produce larger-scale food to serve the entire population and bring more choice and convenience to consumers, also takes us further and further away from nature, the living, and health by changing Fresh and whole foods by processed and processed foods.
Cooking like this is a choice of quality over quantity, natural over chemical and processed, nutrient over empty calories, fresh (alive) over long conservation (dead), dedication over ease, health over illness, feeling alive over a certain loss of references, integration and not removal…

Cooking after all is choosing life, it is an art, a symphony of foods whose conductor you are.