This month’s Supper Club invites you to slow down and savour a dining experience inspired by The Physiology of Taste, the 1825 classic by French philosopher Jean Anthelme Brillat-Savarin.
Guided by Chef Dario Quinteros, each course is designed to awaken the senses and stir reflection. Drawing on the idea that food is more than fuel; it’s memory, it’s culture and connection. Expect elegant pairings, thoughtful presentation, and a few surprises along the way.
Come hungry for food, for thought, and for a night unlike any other! Leave inspired.
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Amuse-Bouche: “The Awakening of Taste”
Poultry consommé sphere with black truffle essence and Champagne air
“The sense of taste was given to us to guide us in the choice of our food.”
Cold Starter: “The Art of Balance”
Scallop carpaccio with lime pearls, yuzu and celery snow
“The pleasure of the table is not in eating a lot, but in eating well.”
Bread and Butter: “Bread, the Soul of the Table”
Sourdough bread with smoked butter and Guérande salt
“Bread is the oldest of foods and remains the most fundamental.”
First Hot Course: “The Opulence of the Sea”
Lobster poached in coral butter, seafood velouté, and fennel emulsion
“A well-prepared meal brings us a happiness that neither love nor power can bestow.”
Main Course from the Land: “The Face of Tradition”
Le canard à l’orange version 2025 with its reduced jus, chestnut purée, and wild mushrooms
“Cooking is an act of love; by feeding others, we give a part of ourselves.”
Refreshing Interlude: “The Relief of the Senses”
Meyer lemon sorbet with basil and gin
“Good eating requires pauses to savor every moment.”
Cheese: “The Wisdom of Maturity”
Selection of artisanal cheeses with contrast and walnut bread
“A dessert without cheese is like a beautiful woman missing an eye.”
Dessert: “The Sweetness of Closure”
Chocolate sphere with praline heart, bourbon vanilla ice cream, and salted caramel sauce
“Dessert is the last smile of a meal.”
Petit Fours and Coffee: “The Farewell of the Banquet”
Red fruit macarons, chocolate truffles, and mini almond financiers
“The last sip, the last bite, and the memory remains.”
