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 James  " A meritage of Flavor for any vintage" Peter Mondovi

Geraldine Jones

Mondovi Winery, Peter

Featured Brands

Random Recipes

Tea Smoked Salmon with a Honey and Wasbi Drizzle

Submitted by:Alex Forsythe

Tea Smoked Salmon with a Honey and Wasabi Drizzle Side Salmon or Fillet! Soak for ten minutes in Salted water pat dry and rest on cooling rack. On base of sheet pan add 1 cup sugar, 2 orange Peels, 3 Anise Stars,  3 packets or 8 0z of Tea, Build a Foil Dome or a domed wok that will allow for circulation of

Learn how to make Tea Smoked Salmon with a Honey and Wasbi Drizzle

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