Flavor Profile
The Raw Bar Regular
You eat more tartare than anything cooked.
You eat more tartare than anything cooked. You eat more raw fish than cooked. You love tartare, carpaccio, ceviche, sashimi. You cure your own gravlax. You hate overcooking, heavy sauces, dishes that drag on. You chase freshness, salinity, fine acidity. You use…
Your main traits
- raw
- bright
- iodine
- light
Your aromatic portrait
You eat more raw fish than cooked. You love tartare, carpaccio, ceviche, sashimi. You cure your own gravlax. You hate overcooking, heavy sauces, dishes that drag on. You chase freshness, salinity, fine acidity. You use plenty of lemon, plenty of good vinegar, plenty of sea salt. You know fleur de sel from Halen Môn, sherry vinegar from cider. You care a lot about your oils and your vinegars. You don't love hot peppers; you'd rather citrus, soft numbing notes, colored salts. You cook for two or four, never for twelve. You eat lighter, brighter, more raw than almost anyone you know.
Your 5 signature products
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« Timut over your tartares, carpaccio, ceviche: grapefruit-yuzu, instant freshness with no aggression. Crack it at the table, never before. »
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« Halen Môn from Anglesey, fine and pure, is your finishing salt on raw fish, sashimi, tartare. Mineral with no intrusion. »
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« Sherry vinegar in your raw-fish marinades, carpaccio vinaigrettes, tartare seasonings. Depth and finesse, none of the cloy of balsamic. »
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« Fleur de sel stays your all-rounder on beef tartare, gravlax, ceviche, marine plates. Crunchy, briny, plate to fork. »
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« Sumac brings dry fruity tartness to your Mediterranean ceviches, your herb tartares, your cured fish. A squeeze of lemon you can sprinkle. »
Your signature dishes
- salmon tartare
- sea bass ceviche
- scallop carpaccio
Your go-to occasions
summer, apps, marine plates, light cooking
Your opposite profile
At the other end of the spectrum:
The Island VoyagerYou bring a flavor home from every trip.