A day in the kitchen

There are five of them in the kitchen for forty covers. No grand gestures and no shouting: an open kitchen means working calmly, in full view of the dining room.

Morning: the prep

At 8am, Hugo takes the bread out of the oven while the deliveries arrive. Vegetables are washed, cut and sorted by station. Stocks and jus, which take hours, go on first thing so they are ready by evening.

An open kitchen is a promise: what you see is what you eat.

Mathieu Lefèvre, chef

Service, twice a day

At lunch, the pace is quick: a short menu, guests in a hurry, and plates that must go out within ten minutes. In the evening, everything slows down. The Sauge menu is served in four courses, and Mathieu plates every dish himself.

After the last dessert, the kitchen is cleaned top to bottom, the starter is fed, and tomorrow’s list goes on the pass.

A typical day

• 8am: first bake and deliveries
• Noon: lunch service
• 3pm: staff meal and evening prep
• 7.15pm: dinner service

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