Only the highest quality, fresh produce. Keeping up with seasons, we serve the best that the sea and earth can offer…
Carefully curated products from established producers, finest cheese from Etienne Boissy, chocolate from Valrhona,
line-caught Nordic Turbot or squid, free-range Mezenc beef from the foothills of the French Alps, zucchini blossoms
from local farms and free-range eggs from the “happy” chickens of “Zvirbulīši” farm - is the basis of our food.
Jānis Zvirbulis has studied cooking in the world's culinary Mecca - "Institute Paul Bocuse” in Lyon, the food capital of the world. Later he perfected his skills working alongside legendary haute cuisine masters Christophe Blot, Pierre Yves Lorgeoux (Les mets du Maître cuisinier de France), Franck Ferigutti (Meilleur Ouvrier de France), Florent Boivin (Meilleur Ouvrier de France), Jérôme Langillier (Maitre Pâtissier, Champion du Monde de Pâtisserie 2009) in finest french restaurants "La Table des Blots" (Michelin star), "N3", "Le Domaine du Tremblay".
Chef Jānis Zvirbulis
of Lyonnaise cuisine
on the first day
of summer 2018