Eating at Maison Nipa

A responsible gastronomy

The word responsible is a term that is strong and engaging. As written in the dictionary: “one has to measure the consequences of his actions.” We are convinced that the cuisine of tomorrow needs to be more ecological.

It’s a cuisine that knows where its produce comes from, favouring the direct contact with farmers and producers who work with raw, fresh, and seasonal produce. A chef needs to show and inform his clients and his team of the importance of seasonality.