When you take a look at this menu, the décor, or the background music, you realize that Tribeca is not just another restaurant.

Nor is my personal and professional journey.

From France, I learned precise technique and respect for the product; from my experience in the United Kingdom and the United States, a contemporary outlook and the breaking of conventions; from China, a sensitivity to textures and the absence of stridency; from the Teatro Real in Madrid, discipline and rigor in execution.

And from my family, the deepest love for raw ingredients.

There lies the essence of the finest dish — and, of course, of my restaurant as well.

Since we opened the doors of Tribeca in 2002, many things have changed, but staying true to oneself remains intact.

I cook with honesty, without artifices or trends. I cook to the sound of classic jazz, progressive rock, or electronic music. With the help of my team and with an eye on both tradition and innovation.

With seasonal products. And with one very clear goal: that at Tribeca, you eat well.

I am aware that categorizing my restaurant is impossible — just as it would be impossible to categorize me.

That is why, on this menu, you can find everything from tripe to caviar, from champagne to mezcal; from what I learned in Hong Kong or New York to what I continue to learn every day, right here.

This is who I am. This is Tribeca.