The kitchen
Fire first. Everything else follows.
The room is built around a single hearth, and the cooking is deliberately narrow: embers, salt, acid, and time.
A short card means nothing sits. What arrives in the morning is what we cook that night, and if it doesn't arrive, it isn't on the menu. That constraint is the whole point, because it keeps the kitchen honest and keeps the cooking close to the season.
Fire is unforgiving and slow to learn. Wood is stacked and burned down before service so the heat is even; plates are finished at the coals rather than under a lamp. Most of what we do is decide when to stop.
Service is unhurried. Dishes come as they're ready, the table is shared where it makes sense, and the pace is set by the fire rather than by a clock.