Portfolio — GENEVA PROJECT 2028

MAXIME
ULENS

Head Chef

« As an interactive extension of my application, consider this website as a visual manifesto and a prototype of my culinary vision. The following sections reveal my structures and signature dishes organized by level of complexity, directly complementing my written background. »

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01 — Bistronomy & High Volume

FLOW
MASTERY

110+

Covers per service

18%

Target Food Cost

The ability to deliver at volume without compromising technical standards. My signature dishes are engineered for absolute standardization, optimal material profitability, and rapid execution under pressure.

Bold Starter

Zucchini Flower Tempura

Focus: Stuffed with a white miso salmon mousse. Toasted seeds and a nest of finely mandolined vegetable spaghetti. Zero-minute cooking at the pass.

Hot Station

Lamb Chop in Wild Garlic Crust

Focus: "Pot-au-feu" style root vegetable cassoulette, short and dense wild garlic jus infused with dandelion. Precision-timed temperature control.

Technical Dessert

Lactic Goat Cheese Triptych

Focus: Goat cheese dulce de leche, raw milk ice cream, porous caprine sponge cake, and salted goat butter caramel. Total product utilization and controlled Food Cost.

02 — Fine Dining

MICHELIN
STANDARD

Tasting Menu — Signature Prototype

Act I — The Opening

Tomato Architecture

Heirloom tomato tartare, intense basil sorbet, and crisp black olive crumble, vertically structured within a delicate puff pastry casing.

Act II — The Illusion

Foie Gras Crème Brûlée

Concealed and poached inside a mini confit squash with its top as a lid. Escorted by a raspberry-shallot confit and warm brioche feuilletée.

Act III — The Narrative

The Carrier Pigeon

Delivered to the table in a genuine postal envelope, opened with scissors in front of the guest. Golden-leaf quail egg, white truffle gnocchi, marchand de vin jus, and matcha powder.

Act IV — The Impact

Mango in Carbón del Rey

Intensely roasted mango in a "Carbón del Rey" clay pot, cracked open with a hammer tableside to release caramelized aromas and textures.

03 — Culinary Laboratory & Engineering

LABORATORY

Immersion

Scenography & Immersion

The art of dining conceived as an elegant, silent choreography. Tableside finalization becomes an immersive sensory experience that elevates the raw product.

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Engineering

Engineering & Trompe-l'œil

Subverting the guest's visual expectations through highly precise technical execution, creating a fascinating dialogue between cognitive perception and taste reality.

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