Menu
My culinary inspiration started at an early age at my grandparents’ countryside farm, surrounded by nature and family. The manner in which my grandparents lived and grew their food is nowadays often referred to as “slow living.” Meals were always seasonal, which influenced and guided me throughout my career in the kitchens I worked in all over the world. This is still my approach to cooking today.
“Make the best of what you have” is the best practical lesson I received as a child. I learned to prepare food with a humble and honest approach, working closely with the seasons, taking nature as a guide and as an eventual provider for my high-end plates of food.
La Hambar is a stage where my memories will be placed together like a puzzle, with the pieces prepared with traditions, rhythmicity, time, and space. Foraging will also play a big role in this “puzzle” of my memories. Every season will have a story, with the goal for my guests to connect with the season, connect with me and finish the puzzle together.
My menu at La Hambar is the never-ending story between people who inspired and shaped me and those memories we share throughout the years. It is also the story of the people who nourished the forest at Singureni Manor and made it a home for you and for me.”
“Make the best of what you have” is the best practical lesson I received as a child. I learned to prepare food with a humble and honest approach, working closely with the seasons, taking nature as a guide and as an eventual provider for my high-end plates of food.
La Hambar is a stage where my memories will be placed together like a puzzle, with the pieces prepared with traditions, rhythmicity, time, and space. Foraging will also play a big role in this “puzzle” of my memories. Every season will have a story, with the goal for my guests to connect with the season, connect with me and finish the puzzle together.
My menu at La Hambar is the never-ending story between people who inspired and shaped me and those memories we share throughout the years. It is also the story of the people who nourished the forest at Singureni Manor and made it a home for you and for me.”
WHAT’S IN A DISH?
WHAT’S IN A DISH?
The whole menu is a cultural discovery.Or maybe it is an old, timeless recipe, as old as your grand grandmother maybe, that’s somewhere well rooted in yourself, in the cellules’ memory of your childhood. And now it gets discovered and takes you by surprise!
AND THE TASTE?
AND THE TASTE?
Well, the taste is the elusive surprise that happens at the intersection of vegetables, herbs, spices, meat on the one side and Chef’s beliefs, history, moods, inspiration, on the other side.
The richness of the wood, the inspiration of the Chef, the perfume of the season, the mood of the moment. Taste is the little palatal revelation that you didn’t see coming, and that operates like a punch. Underneath a rather simple appearance lies a surprise. A contrast, an unexpected bouquet of flavors, a tiny detail that reminds you of something, but you wouldn’t know what it is. Taste is elusive, ephemeral, spectacular, rarely repeated.
