Our Story
Where culinary artistry meets sensory exploration. Discover the philosophy behind every unforgettable flavor journey.
🍴 The Journey Begins
Tasting was born from a belief that food should be more than sustenance — it should be a multisensory experience. Founded in 2025 by Chef Elena Marquez and Sommelier Marco Chen, we've redefined dining as an immersive journey through time, place, and memory.
Our first restaurant in Paris served as a laboratory for culinary innovation. Now, with four locations in three continents, we continue to push boundaries through seasonal menus and experimental tasting concepts.
✨ Our Approach
Global Ingredients
We travel the world to source rare and heirloom ingredients, building relationships with artisanal producers. Every component tells a story of terroir and tradition.
Scientific Precision
Our chefs combine culinary science with artistry. Each dish balances temperature, texture, and flavor through meticulous experimentation.
Sensory Design
We create immersive dining environments integrating scent, sound, and lighting to enhance each guest's cognitive and emotional engagement.
👩🍳 Meet the Chefs
Elena Marquez
Executive Chef
"I believe food should evoke memories you haven't had yet."
Marco Chen
Sommelier
"Every wine is a conversation with time — I'm its translator."
Anika Patel
Molecular Gastronome
"Science makes the impossible possible — I turn impossible into delicious."
🎯 Our Mission
At Tasting, we don't just serve meals — we engineer experiences. Each component of our culinary journey is designed to stimulate not just the palate, but the entire nervous system. Our team of chemists, anthropologists, and flavor architects work together to create moments that will linger in your memory long after the final taste has passed.