What we call La Cuisine Nature

Before every recipe, there is a very simple image.

The earth gives. A carrot, a lentil, a grain, a herb, a spice. Further on, in the imagination, there might be a forest, roots, mushrooms, a few leaves picked along the way, clear water, a fire being lit, a broth beginning to simmer.

Perhaps that is where our idea of La Cuisine Nature comes from.

We could almost have called it Wild Cooking. A cooking close to the earth, to the seasons, to age-old gestures. A cooking that gathers what nature offers, then prepares it with patience.

At Karine & Jeff, this image has always been with us.

We choose ingredients for what they already carry within them: a colour, a texture, a season, a depth. Our work then lies in bringing them into conversation.

A carrot can bring its sweetness.
A lentil, its roundness.
A grain, its substance.
A spice, a direction.

Flavour is born of the cooking, of time, of the order of the ingredients, of the balance between vegetables, grains, pulses, herbs and spices. A cooking that looks simple, yet is deeply composed.

Then comes the moment of the meal.

A jar is opened in the rhythm of a day. A hurried lunch. A tired evening. A longing for warmth, for colour, for gentleness or for somewhere else. It can be heated just as it is. It can also become the start of a more personal meal: a drizzle of olive oil, a few fresh herbs, some rice, a salad, an egg, a piece of bread, some cheese, a few seeds.

Everyone then carries the cooking on in their own way.

For more than twenty-five years, we have moved forward with this simple idea: a good dish is born of chosen ingredients, just the right cooking, a little time and sincere attention.

This is the cooking we love to share.

This is the cooking we call La Cuisine Nature.