For their second four-hands dinner, Benoît Witz and Théo Sanchez continue to explore the many facets of plant life. Leaves, flowers, seeds, branches and fruits picked at different stages of ripeness become the ingredients of a cuisine where fermentation reveals unexpected new flavours.
Across five courses, the chefs give a new role to parts of the plant rarely used in cooking. Fermented, smoked, infused, preserved or dried, they are paired with prawns, duck or pork in indulgent and sometimes unexpected combinations.
The menu also echoes the myths that have surrounded these plants for centuries, and the connections they forge with animals, landscapes and people. Adam and Eve’s fig leaf, the vine and the many faces of intoxication, maize and chilli at the heart of Aztec beliefs, quince on royal tables or the tomato, long considered poisonous in Europe: stories that have inspired the chefs’ imagination.
This culinary journey begins at 7.30 pm with a convivial aperitif under the tent at Jardin Secret restaurant, before continuing around a communal table, with each course accompanied by stories shared by the chefs.
19 September Menu
Fig
Fig leaf, fresh fig, goat’s cheese nougat.
Vine
Vine leaf, smoked egg yolk, green and fresh grapes, cured duck, grape with absinthe.
Maize and Chilli
Prawn aguachile, chilli prepared in several ways, popcorn miso, sweetcorn cream.
Quince
Pressed pork belly, quince tart, black quince preserve, jus with quince blossom miso, quince vinegar.
Tomato
Honey-roasted tomato, tomato picked before ripening, tomato seed praline, ice cream infused with tomato leaves and stems, dried tomato tamari.
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.
