"Delicious simplicity is anything but simple. A chef must extract every last drop of quality from every ingredient. A chef has to love nature and respect tradition to compose a truly harmonious dish."
Equally at home in haute cuisine or casual dining, Chef Eric Taluy’s friendly yet meticulous approach to gastronomy is rooted in a deep respect for nature and the art of extracting authentic flavour. For Chef Eric, elegance in gastronomy honours traditional ways of cooking with selected ingredients that tell a story, transforming each dish into a symphony of refined simplicity.
Chef Eric honed his craft at elite French destinations such as Le Taillevent (3 MICHELIN Stars) under Alain Solivérès, and L'Essentiel (1 MICHELIN Star) under Jean-Michel Bouvier.
Traditional French techniques are the foundation of Chef Eric’s culinary palette, emphasising top-notch ingredients mainly from France with a modern hint of southern Mediterranean flair. Now as Chef de Cuisine at Ami and Wood Ear, Chef Eric will welcome his guests like friends who come to his home.