Vilson is an artist and cook at the same time. His menus are first created on paper — as a sketch, as an idea, as a composition.
With stops at various Michelin houses serving French cuisine, Vilson brings profound craftsmanship and a clear idea of taste. In the meantime, he has developed a plant-based cooking method that does not rely on bans, but on balance. Vegetables are the focus, fish and meat appear where they make sense. His dishes are deliberately composed, graphically designed, precisely implemented — always with the aim of speaking their own language, far from fashionable dogmas.
