francis melman master of outdoor placene. he learned go, may quality cooking from starch shaft. renee reads epi and copenhagen, and at berlin's an st restaurant. he combines both and his concept amber open, fire cooking and you know to us and see. and imma, when people he grill, they think extremely charged or crispy and heavily seasoned stock, but you can work with it very elegantly, like a lightly smoked cream or a grilled lemon for a salad dressing warning. and i think one of the larger he the spinach, on the fire for 30 seconds at most his tip to make it crispy is to spread butter on it beforehand. the grill spinach is then combined with roasted pistachio. gonna finish. pleasure for me is putting your heart into cookie, you know we, that's what we do here. we use simple produce and chaco to bring things to lighting at the names of acne. to be us back uses a japanese conroe grill, that's good at storing heat, but cooking over a woodfield fire is only one aspect of his dinner concept. he receives his guests at ever changing locations. this time, it's an old archive building an