A restaurant never wonders what is for dinner, because it runs on a plan. Every Sunday I write one for the week ahead: ten dinners, five Classic and five Plant-Based, built around what is actually good right now. These are the plans, week by week.
August 10 - 16, 2026 - ten dinners and the reasoning behind each one.















A short letter from Chef Michael - what's in season, why this week's menu, and the moments from the market that don't fit inside a recipe.
The recipe above is the cooking. SEASON membership is the system around it: