ECS Chef Robyn A Paton

Currently residing in the Netherlands

 

Food for her is an expression of an artistic, inspired, imaginative, innovated, creative gastronomic experience.  I adopt a fully independent approach, introducing a healthier style, finding excellent raw ingredients, honest, generous, natural flavours and even the odd ethnic influence which completes the dish. 

Her philosophy is simple...  Her passion is to reinterpret the boundaries of food, by combining a diversity of flavours, techniques and products from different cultures.  She believe that the entire experience, every element, every detail of dining has been cared about and refined.

 Paton is Classically trained and executing a style of European elegance, North American flair and Asian minimalism, resulting in a wide spectrum of tastes.  Having established herself with a variety of restaurant modus operandi (a method of procedure), creating menu plans, concepts and diversified multiple courses. 

The French have a saying which translates as “Back to the source”   It is important for my guests to taste the sun ripened tomato, line- caught salmon and wild mushrooms, for soon they will disappear.  For myself, ingredients are best to have been grown and raised in close proximity to the insure the finest products are serve. 

Testimonials

 
 Chef Alex's Cuisine is food for all seasons and ways of life!

Ringo Star

2002 Ringo Rama Tour

Featured Brands

Random Recipes

Death in the Afternoon

Submitted by: Daniel Asher Abram

Absinthe
one sugar Cube over slotted spoon Ignite sugar and enjoy.
Ernest Hemingway’s "Death in the Afternoon" cocktail, a concoction he contributed to a 1935 collection of celebrity recipes. His directions are as follows: "Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.

Learn how to make Death in the Afternoon

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