Labneh on gluten-free toast with dry mint, za’atar, black olives, fresh mint leaves and baby cucumber.Za’atar and olive oil spread on gluten-free toast with sweet cherry tomatoes, black olives and arugula.Barrel and Dodoni feta on gluten-free toast with sweet cherry tomatoes, fresh mint leaves and baby cucumber.Soft scrambled eggs on gluten-free toast sprinkled with porcini “soil”, course black pepper, and drizzled with truffle oil.Organic almond butter on gluten-free toast with nuts, seeds and cinnamon dust.
As far as cuisine is concerned, one must read everything, see everything, hear everything, try everything, observe everything, in order to retain, in the end, just a little bit!
— Fernand Point, a French restaurateur and is considered to be the father of modern French cuisine
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