Marvellous dishes,from the world’s capitals.
Exclusive recipes by Chef Jacinto Samuel, composed for the most prestigious tables — from New York to Tokyo, Madrid to the Maldives. Each creation is yours, in writing, for life.
Ten cities. One signature.
From mountain pass to harbour neon — the journey of a fork.
Recipes of the House
Each recipe is hand-typed by the Chef and delivered as a private, lifetime digital edition.
Mole Negro, Duck Confit & Toasted Sesame
Oaxacan midnight distilled into a single glaze.
Moqueca Reimagined: Bahian Coconut & Sea Bass
Atlantic surf caught in amber dendê.
Cacio e Pepe with 40-Month Pecorino
Three ingredients. One thousand years of Rome.
Santa Barbara Uni Toast, Yuzu Kosho & Almond
Pacific sunset on charred sourdough.
Springbok Loin, Rooibos Glaze, Smoked Salt Bloom
Karoo wind on warm coal.
Truffle-Veined Veal, Riesling Foam, Wild Asparagus
Old-world refinement, whispered.
The whole world, in one pass.
Reserve an entire capital — or the whole atlas — at a single elegant price. Each pass quietly unlocks every recipe of its scope, for life.
A culinary signature, written by hand.
For over twenty years, Chef Jacinto Samuel has composed dishes for the world's most discreet dining rooms — from omakase counters in Tokyo to private cellars in Saint Petersburg. Each recipe is a one-off composition: a story of provenance, fire and silence.
