Genur.art

worked boards (with homemade condiments), vegetable tartares, meat/fish tartares, seasonal tabouls, vegetable tarts, salty cakes or donuts, hot or cold soups (enhanced with a soft-boiled egg, flavored oils, croutons, condiments...), spreads (houmous, tapenades, homemade sardinades) with breads, galettes or crudits, marinated meats, worked sandwiches and tartines (hot or cold), croquettes (vegetables, puree, meats), arancinis, falafels, gratinated dishes (lasagnas, crozets, gratins), homemade gnocchi or pasta (minute cooking), simmering dishes, natural lights, old cutlery, old cermaic french plates, on a wood desk