A meal should be a journey. It took me years of travelling the world as an Executive Chef in luxury hotel industry to acquire the culture of variety with a taste for tradition.
With my academic background in French Hotellerie and Restauration, the respect of fresh ingredients and their integrity only made sense, but that unexpected twist of a local taste was a constantly rewarded curiosity. While my stomach belongs to French cuisine, my heart belongs to flavours, and this is what I expect our customers to find in La Table d'Arthur's cuisine.

Renan Minoche