At Vatel Restaurant, the daily preparation commences early.

We begin with receiving the bread from Haberfield bakery.
And this is where the outsourcing ends.

From then on, it is all hands on deck in Vatel’s busy kitchen.
I might be rolling the pasta dough for the spaghettini, churning ice cream for the daily desserts or preparing the hand cut chips for the side dishes.
This is a typical day at Vatel!

My cooking philosophy is to use the freshest ingredients with the most up to date techniques and do it all in house.
Some of these techniques include sous vide and induction cooking.
In this way we strive to provide the best dining experience to you, our guests.

Bon appétit!

Philippe