Denis Martin is an atypical chef. His work reflects Asian influences and the tendency to reproduce Thai flavours diligently. Using liquid nitrogen, he turns his basil leaves into “perfume” and produces a kind of gastronomic fusion. Techno, very techno cuisine. An impressive and exotically oriental show. A proverbially perspicacious chef able to blend all these elements with great sensitivity evidenced by his elegant, harmonious, original, chromatic and artistic combinations.
Every dish is an impressive surprise, both as far as their taste, the processes used and his imagination is concerned. A galactic level synonymous with great emotional and gustatory satisfaction. He proposes a unique menu consisting of 26 dishes, minute in quantity, but grand in taste.
”For me, cooking is using products, seasoning, cooking and managing to do the three together as best as I can. After that, you can have fun and be yourself." Denis Martin cultivates an informal, impertinent and humorous atmosphere in his restaurant.
Together with gastronomic journalist Daniel Fazan, he wrote Evolution (Favre publishers, 2007).
Denis Martin Restaurant (18 points G&M)