EMMANUEL's Cooking Club

19/05/2026

Every week, I change the menu because I believe cooking has many ways to express itself.

I like to start from zero, think about a new idea, and build a menu with its own story.
This week, the inspiration is shapes.
I noticed how many ingredients already come with beautiful colors, lines, and structures on their own.

Sometimes, we don’t need to transform everything; we just need to observe and let each ingredient become the star of the dish.

That is why this menu plays with circles, layers, cuts, textures, and different presentations.
Because the way we serve an ingredient also changes the way we perceive it and enjoy it.

You are welcome to join us and be part of what we want to share this week.

Friday 22nd
Saturday 23rd

18/05/2026

Do you want to learn the history and process behind a real traditional barbacoa?

Lamb.
Maguey leaves.
Wood fire.
8+ hours of slow cooking.
Natural juices slowly turning into a rich, concentrated consommé.

Tradition, Process, Flavor…

This coming:
Wednesday 20th
Thursday 21 st

18/05/2026

Have you tried our Cooking Classes ???

14/05/2026

13/05/2026

Part 2

13/05/2026

Every story has a beginning…
Sometimes I get so focused on the day-to-day the menus, the classes, and everything we create each week
that I forget to look back at where all of this started.
And remembering those first steps always brings me good memories.

12/05/2026

Some of the most interesting flavors in a kitchen…
are usually the ones nobody ever sees.

Over the years working in restaurants and tasting menus, I’ve seen how many incredible ingredients are simply left behind:
vegetable trimmings, herb stems, roasted bones, fruit that became too ripe, bread from the previous day, fish off-cuts…

Not because they lack flavor.
But because they are rarely seen as “worthy” of being part of a fine dining experience.

So this weekend, I wanted to create something a little different.

A menu built around giving a second life to ingredients that are normally forgotten.

Transforming them into something elegant, intentional, and beautiful through technique, creativity, and respect for the ingredient itself.

The idea is to show how much potential they still have.

Because sometimes cooking is not about luxury ingredients…
sometimes it is simply about seeing value where others don’t.

This Friday & Saturday, I would love for you to join me for this experience.

A second chance tasting menu.

12/05/2026

Welcome to the inside of Emmanuel’s Cooking Club…

I’m really excited to share a little more about my journey in the kitchen, the experiences that shaped me, and the process of becoming the chef I am today.

Over the next few days,
I’ll be sharing short clips from this interview
small moments that reflect not only my story, but also the philosophy behind everything we do in the kitchen.

The goal is simple:
to help you understand a little more about why we cook the way we do, what inspires each experience we create, and to share this passion for food with all of you.

10/05/2026

What a great first day cooking with Chef Oscar.

Thank you to everyone who joined us and made their reservation.

We still have a full day ahead of us today, and we’re excited to start 👌🏼