Exclusive Dining Experiences
Supper Clubs & Events
Flavorful Journeys
Join us for exclusive dining experiences where seasonal ingredients meet artisanal mastery. Our supper clubs are curated journeys designed to spark conversation and celebrate the art of the table in an intimate, elegant setting.
Supper Club Element Cuisine — a nomadic, creative, and sustainable dining experience
The Element Cuisine Supper Club is an intimate culinary experience where I cook the way I travel: with curiosity, respect, and a sense of poetry. Each dinner is a warm, shared moment inspired by my years spent across France, the Caribbean, Asia, and the Middle East, where I learned to listen to cultures, seasons, and gestures.
I create living, seasonal menus rooted in the present moment, prioritizing local ingredients, short supply chains, sustainable practices, and an eco‑responsible approach to cooking. Herbs, spices, textures, and colors become a language shaped by my travels and by my deep connection to nature.
It is a sincere, elegant, and creative cuisine — blending French rigor, Caribbean sensoriality, Asian precision, and Mediterranean openness. Every meal tells a story: mine, the producers’, and the landscapes that inspire me. It invites guests to share a rare moment where people, seasonality, and flavor meet around the same table.
Upcoming Supper Clubs & Events
May 15th
May 31st 2026
June 21st 2021
First harvest
Mother's day
Encounter with the solstice
A sensory journey celebrating the earth and wild foraging, in five courses.
Peas, walnuts, ham
Asparagus, egg, Cahors
wine Trout, carrots, wild thyme
Chicken, artichokes, fava beans
Strawberries, goat cheese, herbs
Wine included
A gentle, light‑filled journey imagined as a secret garden — a poetic celebration of Mothers.
Goat cheese, pollen
Green asparagus, elderflower,
lemon Prawns, coconut, spring blossoms
Farm chicken, celery, mushrooms
Strawberry, cherry, rhubarb, popcorn
Wine included
A tribute to the solstice, where cooking becomes pure light: radiant, vibrant plates filled with freshness to celebrate summer at its peak.
Tomatoes, basil, almond, peach
Mackerel, wild fennel, zucchini blossom
Black pork, corn, mushrooms
Rocamadour cheese, rhubarb and red‑fruit chutney
Apricot pavlova
Wine included
“
An extraordinary culinary journey. Michel has a rare talent for blending technical precision with deep, soulful flavors that linger long after the evening ends.
Emma L. — London Supper Club Guest