01 — The Concept
An island's fire, plated for Paris.
The Bear began as a single hopper pan and a bowl of live coals. Today it's a fully mobile kitchen theatre — dinner and a show, staged wherever the party is.
We pair the traditional egg and plain hopper with elevated, French-inspired ingredients: truffle mushroom cream, blue crab salad, roast beef and honey mustard. The result reads as exotic and refined at once — street food technique, fine-dining polish.
Dinner & a Show
Hoppers fired to order on a live mobile station — heat, batter, sizzle, all part of the evening.
Franco-Ceylon Fusion
Sri Lankan sambals and curries, elevated with truffle, crab and Dijon — familiar in a new register.
Fully Mobile Staging
The whole kitchen travels — private gardens, corporate lobbies, partner venues across Paris.
