There’s a heaven inside each body, hidden in every palate. In it there is a universe waiting to be dazzled by unknown ‘ingre-details’.
RESERVE
THE RETURN OF VINCENT FARGES
Food that makes sense

Chef Vincent Farges is at home and this is where he serves plates that he identifies with, these are created with the acquired maturity over a career of more than two decades.
At Epur, he does plates with greater freedom of expression which are demanding and thorough and combine several sources of inspiration: French, Portuguese and Asian, amongst others. 

“At 40’s you know yourself, you know what your culinary identity is.
Simple but technically sophisticated. I sublimate the ingredients and create minimalist plates with nothing superfluous. The idea is that each plate has two or three flavours. Everything on the plate must have a reason for being there. It’s food that makes sense, that is restrained, real and genuine.

But I don’t do the traditional French cuisine. I use the basic French techniques for fine dining. But the most important thing are the emotions.
For me, cooking is a pleasure, a sharing experience. Cooking is about generosity; about people being happy around the table.”