Fifteen years of classical training and gastronomic practice — from French technique and fresh seafood to pâtisserie — paired with a specialism in dietetics and the safe management of food allergies.
Trained in the rigour of five-star kitchens and refined over fifteen years of private and gastronomic service, Badr’s repertoire spans the classical disciplines of fine cuisine — each executed with precision, restraint and an eye for presentation.
Gluten, lactose, tree nuts, peanuts, egg, shellfish and more.
Carefully accommodated so every course can be enjoyed with ease.
Gluten-free, lactose-free, vegetarian and other tailored regimes.
read, checked and traced from source to plate.
separated tools, surfaces and preparation.
safety never costs you flavour.
Specialised in dietetics and the management of food allergies, I design personalised menus tailored to the specific needs of each client — conceived to unite safety, well-being and gastronomic excellence.
We map every allergy, intolerance and preference in detail.
Ingredients chosen and verified against your requirements.
Dedicated tools and surfaces prevent any cross-contact.
Each plate served with full confidence in its contents.
Share your dietary needs and I will design a menu that is safe, balanced and quietly indulgent.
