If you’ve taken a look at Seb’s Instagram stories, you would hardly know he is a chef – the man has a talent for unearthing obscure videos of animals doing the strangest things. But don’t be mistaken friends, this is a disguise, Sebastian is an incredible and dedicated chef which anyone that knows him is well aware of. We hope most of you have tried his food and can feel for yourself the essence and authenticity of his cooking. Below are some photos of our pre-opening at Planque when we were still just a construction site and had to pull together a photoshoot, Seb swung into action, set up a makeshift kitchen and created some amazing dishes – consumed quickly by all on set.
Enjoy the below case study of our chef extraordinaire Sebastian Myers.
Smile awkwardly then pass it to whoever I’m dining with.
Well that’s really open to interpretation, the right wine at the right time is what’s important to me. A cheap and cheerful bottle shared in a park with friends can be as good as a properly aged bottle in a fancy two star, just depends on the mood right?
“Gravity has no colour.” Leandro Carreira
Whoever will have me.
At the moment it’d be somewhere by the sea. A cosy restaurant tucked into a cliff face overlooking a sandy beach on a very hot day. A few nice bottles, something with bubbles in it to start. Freddie Gibbs turns up and plays a live set in the restaurant… is that too much to ask?
Excessively large plates of prawns, oysters, grilled fish and a little salad with a sharp vinaigrette.
Maybe a bottle of Champignon Magique from Pierre Beauger.
At his place in the Auvergne, it started with a cellar tour, ended with him giving us a bird watching lesson and too many bottles of wine. I was working at L’Auberge de Chassignolles at the time. When we got back home the foxes had been in the chicken coop, so it was a memorable day for sure.
It should be about having a nice flow, often book-ended by a bottle of something bubbly. Though more often than not I subscribe to the words of my friend Ben Sears “I have nothing to do tomorrow, so I’ll drink with reckless abandon.”
I’m not sure but maybe I should.
A sandwich shop.
Starting from this summer our opening times are changing. From Tuesday 1st August onwards, our restaurant will be open for dinner from Tuesday to Saturday, and for lunch on Saturday as usual.
Our last day open before the holidays is Saturday 5th August. We will be back as usual from Tuesday 15th August.