artiSauce

14/04/2026

23/03/2026

Simple action like a sauce, can make the difference.

18/03/2026

François Schuiten born in Brussels in 1956, is a major figure in European comics. An artist, illustrator, and author, his visionary work has earned him international acclaim. He creates poetic and monumental universes, populated by labyrinthine cities, colossal machines, utopian landscapes, and architectures steeped in history and imagination.

12/03/2026

For every menu we create📜, we meticulously design, think, and compose it using various seaw**ds🪸, also known as sea vegetables. The lungs🫁of the ocean🌊, this plants have been a significant part of our research and culinary creations for years now.

**d

09/03/2026

Homeland🇮🇹, Origin🇪🇬🇲🇦, Memory, Culture, Expérience… That’s the Seasoning you can’t Fake.

07/03/2026

Inspiration for a dish’s color can come sometimes from a sérigraphie. Here, we’re experimenting a recipe for the Menu du Printemps: Spaghetti, sauce consommé blanc made with chicken breast for richness, Amalfi lemon for acidity, sea w**d salicorne for freshness and a hint of sea. Finding the right balance between the ingredients will be crucial, the recipe will undoubtedly evolve.

04/03/2026

Stucco Veneziano, an ancient decorative wall technique made from lime and marble dust, has origins that date back thousands of years. Traces of this technique can be found in Crete and the Middle East. However, it reached its peak in the XV century during the Rinascimento a Venezia. This painting technique creates light effects that resemble marble and the ocean; this play of light can depend on the natural light outside. It is entirely hand-crafted and requires a certain level of creativity and artistic eye. We also thanks Salvatore of for this beautiful artwork.

26/02/2026

We thoroughly enjoyed a pastry masterclass with a section of the European Parliament. It was a wonderful opportunity to share our experiences.

23/02/2026

Passion is born from the meticulous attention to detail and the skillful ex*****on of techniques, both of which demand repetition and patience.

22/02/2026

Every fish that arrives at is whole, fresh and savage, That’s where our work begins: we carefully open, clean, and prepare each part of the fish, from head to tail. This approach to handling fish, with respect even before it undergoes aging, is crucial because the final result is determined in the very first gesture. In the middle of the sea, everything starts here.