Moving away from a culinary tradition that often focuses on fruit or the noblest part of the plant, the two chefs explore the tree in its entirety. Roasted, smoked, candied, dried or fermented, its different components reveal a palette of flavours that harmonise beautifully with carefully selected ingredients.
Medlar, quince, mulberry, fig, apricot and vine have inspired this five-course culinary journey.
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Meet Théo Sanchez
After working in Michelin-starred and fine dining restaurants across France, the United Kingdom, Spain and Sweden, Théo Sanchez has developed a contemporary culinary approach centred on fermentation, heritage ingredients and the preservation of artisanal know-how. His work brings together gastronomy, art and symbolism.
Founder of the gastronomic events Ooway and the fermentation laboratory Prima Athanor, he explores the connections between food, culture and transformation. Drawing on French, Nordic, Mediterranean, African and Japanese influences, his work is guided by a deep respect for flavour, the transmission of traditions and the expression of terroir.
Now based in the south of France, he divides his time between creating fermented products, organising culinary events and sharing his expertise through an approach where research, technique and poetry converge.
