The
Storytelling
Yes, I know what you mean, dear, I agree, the atmosphere is really artistic, here, it’s got that lively vibe… You know, last time I had lunch here I was talking with the maître d’, and he actually confirmed that this was the point all along, when they were designing Lalane. To really feel artistic, not by simply filling it with works of art, but to build this ambience, to manage to evoke this sense of warming creativity, while keeping it elegant. I think it also perfectly complements The Fiction, right? Do you remember what Velma was telling us, the other day? That every room features its unique work of art?
CHEF'S
INSPIRATION
What a meal! You know, last time I was here I met the chef! His name is Alexander Tsiotinis, charming guy! He told me all about the menu concept, how he came up with this idea of French-brasserie-meets-Mediterranean-cuisine, and how excited they all are that it worked. I liked him, he was really enthusiastic about it. You gotta love a man who loves his work. Especially when the work is delicious… No wonder he’s got all these awards. How about asking whether you can meet him, too?
LOCAL
INFLUENCES
Yes, sir, I assure you, everything is fresh and local. Our chef is pretty adamant about it; locality and seasonality are what our menu is built on. No, sir, I don’t know the name of our tomato producer, but I can find out for you. All our associates are handpicked, we source everything locally, because the concept of the menu is inspired by authentic Mediterranean flavors and aromas. I am so pleased you liked it, sir. Which was your favorite?
SUSTAINABILITY
PRACTICES
Delivering today’s greens! Here, have a look! Nice, huh? It’s the best! Do you always examine all your raw materials so thoroughly? Wow, yes, of course, you’re right, it’s not only about the flavor and quality, it’s also about sustainability. Yes, I get it. So I suppose you are also careful about water and energy waste, right? Yes, yes and food waste – so you got that root-to-stern and nose-to-tail thing going, right? You know, our farm has worked with quite a few chefs and restaurants, and I’ve always admired the ones who always think of everything, environment included. Congrats!
The Gallery
