Alouette

Nothing left to chance

At Alouette, nothing is left to chance. From low energy use and carefully chosen materials to a workplace built on balance and long-term thinking, every decision is deliberate. Led by Nick Curtin and co-founder Camilla Hansen, the cooking is seasonal, pastoral and bold, shaped by a radical commitment to local sourcing- no citrus, no imported spices, no compromises on animal welfare. Through close dialogue with nearby farms, the cuisine reaches a remarkably high level, driven by curiosity and restraint.