A tasting at the edge of the season.

Amélie trained in the quiet kitchens of Anjou before a decade between Copenhagen, San Sebastián, and Kyoto taught her that restraint is louder than ornament. She opened Seize in 2018 with the simple ambition of cooking only what the morning offered.

Her cuisine is neither French nor Japanese nor Nordic — it is the conversation between a forager, a fire, and a single clean plate. Nothing is plated that hasn't been reasoned for.