Between Fire & Finesse
A French–Asian Dining Experience
welcome fellow foodie - were glad you're here.
We’d like to invite you to a one-off dining experience celebrating an exciting and thoughtful French–Asian fusion, brought to life through technique, flavour, and a shared love of food.
This very limited collaboration brings together two distinct but complementary culinary voices. Jamie’s bold, expressive approach to Asian flavours meets Patrick’s refined classical French foundation, shaped by years working in Michelin-starred and Michelin-recognised kitchens. The result is a menu that feels both familiar and surprising — grounded in tradition, yet playful, modern, and full of energy.
The food sits firmly at the centre of the evening. Expect five carefully composed courses, where classic French methods — sauces, roasting, balance, precision — are lifted and transformed by Asian ingredients, seasonings, and contrasts. Umami, acidity, spice, and richness are woven together with intention, creating dishes that are elegant yet exciting, confident but never overworked. This is fusion done with clarity and restraint, where every element has a purpose.
More than just a meal, the evening is designed to use food as a medium for a greater experience. A shared table, a flowing menu, and a sense of discovery from course to course. The dishes are created to spark conversation, curiosity, and connection — encouraging guests to slow down, engage, and enjoy the moment together.
This is an intimate, one-night-only dinner, hosted at a secret location in Ericeira, with a deliberately small guest list to preserve atmosphere and attention to detail. The menu will be served with thoughtfully selected wines (not a formal pairing), chosen to complement both the French structure and Asian flavour profiles of the dishes.
About the Chefs
Patrick Stumm
Patrick Stumm is a French-trained chef whose career has been shaped at the highest level of modern gastronomy. He has held senior positions in Michelin-recognised and Michelin-starred restaurants in Paris, and completed a stage at Noma in Copenhagen, a three-Michelin-starred restaurant widely regarded as one of the most influential kitchens in the world.
Patrick’s cooking is defined by classical French technique, precision, and discipline, paired with a modern, restrained sensibility. His experience leading kitchens at a Michelin level brings structure, confidence, and depth to this collaboration.
Jamie Osborne
Jamie Osborne is a Portugal / Dubai-based private chef with experience across high-end kitchens, private dining, retreats and intimate, chef-led pop ups. He attended culinary college in the UK and worked under Michelin-recognised chef Jude Kereama of Kota Restaurant, experiences that shaped his flavour-led, produce-driven approach to cooking.
Jamie’s style is bold and contemporary, drawing strong inspiration from Asian cuisines while remaining grounded in classical technique. His work is driven by a desire to bring people together through food, creating moments around the table that feel shared, intentional, and memorable.