It’s a blend of creativity and awareness of the

ingredients you are working with.

It’s a composition of flavors, colors and aromas. 

Reading a cookery book or a professional magazine,

I  always come across new ideas for my own creations.

Be open minded, experiment and above all   follow your intuition.

If it is true that love passes through the   stomach 

I would like to contribute something towards it.

Frank Nollet

CHEF FROM RESTAURANTE DOS LUNAS