Chef Julien creates bespoke menus for private parties, celebrations, intimate dinners and culinary events, combining French culinary heritage with Mediterranean and international influences.

The experimental and collaborative arm of Cinq Sens. We work with artists, theatres, galleries, festivals, musicians, performers, designers, organisations and venues to create original experiences where food becomes part of the artwork — from immersive dinners and performances to sensory installations and new forms that may not yet have a name.

Led by Dr Fenia Gianni, mindful eating sessions explore taste, hunger, fullness, pleasure, emotion and our relationship with food through evidence-informed mindfulness approaches. 

Our collection of intimate theatrical and sensory food experiences. An opportunity to meet, connect, share and network with like-minded people while eating elegant food.

Each Petit Salon creates a different world around the table through food, storytelling, atmosphere and the five senses. Guests enter the narrative and become part of the experience.

Julien and Fenia bring their two worlds together in sensory sessions where preparing, cooking and tasting food become part of the experience. You don’t simply learn a recipe — you experience it.

From new restaurant concepts to existing businesses looking for a fresh direction, Julien offers consultancy covering menu and recipe development, kitchen planning and workflow, equipment, staffing and the practical organisation of a professional kitchen.