The cooking agent · a chef’s flavor graph, served through your Claude

Open your fridge. Answer five questions. Plate like this.

A flavor brain with a chef’s spine — served through the Claude you already have. It interviews you, learns your table, and turns whatever’s in the fridge into restaurant-grade plates. Never a static recipe: a living dialogue that swaps, rebalances and plates with you. The dish on the right is the standard, not the exception.

Connect — €25/yr · €2.99/mo No app · no inference markup
Your Claude · your tokens · our graph
Hot tarte tatin with vanilla-bean quenelles, candied pecans, burnt-caramel lattice and coconut croquette, plated on ceramic
Basedark caramel apple, packed tight
Texturepastry that shatters
Contrastcold vanilla on hot caramel
Surpriseburnt-caramel lattice
Finishpecan · honey · salt

Hot tarte tatin, two temperatures — Chapter 1, “Seduction by Apple”
Active 25 min · total clock 55 min · theatre: Reveal → Collision

The position

Not another AI recipe generator.
The antidote to them.

Ask a raw model for dinner and it averages ten thousand mediocre recipes into one — ratios off by a factor of three, technique from nowhere, seasoned with “enjoy!”

This is the opposite. The brain is the chef; Claude is just the stove. Every pairing was indexed by hand — cooked, tasted, filed, never scraped. Every recipe obeys a written constitution: three textures minimum, a mandatory contrast, one theatrical moment, and a banned list no generic model would dare to ship.

It doesn’t autocomplete a recipe at you. It interviews you first — who’s eating, the occasion, what’s in the kitchen, your heat, your constraints — and it keeps learning. The brain holds 5,820 nodes and 27,658 connections today, it grows every month, and every dinner you cook tunes it further toward your table.

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nodes today — growing monthly
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typed edges between them
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chef lenses — more arriving
From the constitution — permanently banned
boiled gnocchicream as a shortcutbottled balsamic glazeparsley confetti on everythingdead-center plating“easy weeknight meal”“delicious”tomato–basil–mozzarella as an ideapasta past al dente“serve immediately” without a reasonfalse precisionsubstitutions without consequences
The brain

Watch it think.

This is not an illustration — every dot is a real node in the brain, rendered live from the actual graph. Watch one request become one dish: six moves, from the words you type to the file on your shelf. The six moves are written out below — and underneath, the brain acts them out on a loop.

01The requestYou say what you want. The intake asks its five chef questions.
02The indexChocolate, butter and sugar are found among 1,043 ingredients and 142 spices — the camera drops in.
03The pairing walkTyped, sourced edges pull pecan, sea salt, caramel and vanilla into orbit.
04The constitutionContrast is mandatory — the caramel freezes into a cold seam. Three textures, counted.
05The lensA lens can pass over the dish — here, the Alchemist’s Maillard doctrine signs off.
06The fileTen sections, plated and saved to your shelf. The camera pulls back out.
Cold Seam
Brown-butter brownie, frozen dark-caramel seam, malt, caramelized pecan
bake · vegetarian · L4 émulsion
the moment: reveal + sound · filed to your shelf
The index

1,043 ingredients · 142 spices · 223 condiments · 787 techniques · 179 traditions — every flavor in the kitchen atomized into a node, hand-indexed from the shelf, aliases and homographs resolved.

The pairings

9,903 pairings · 3,183 bridges · 730 co-occurrences · 169 drink pairings — typed edges with sources, so “chocolate → pecan” is a citable fact, not a model’s guess. Wine included.

The lenses

13 chef archetypes anchored to real regions of the graph — the Abundance doubles the acid, the Fire chars on purpose, the Restraint subtracts. Ask for a dish through one, or let the dish choose.

the actual graph — 5,820 nodes · 27,658 edges · colored by tradition region   /   honey = live pairing walk · the thirteen chef lenses   /   chili = the constitution deciding

The interaction

You don’t search.
You talk.

Say what’s in the kitchen. The agent runs a chef’s intake, walks the graph from your ingredients to a dish, and comes back with one answer — a mandatory contrast, a counted set of textures, and a moment staged for the table.

01It happens in your Claude. Same app, same account — the graph arrives as a connector.
02It remembers your table. A vegetarian wife with no patience for strong cheese is a standing fact, not a repeated setting.
03It cooks through personas. Thirteen chef lenses — the Abundance’s double acid, the Restraint’s subtraction, the Fire’s char — and more arriving. Pick one, or let the dish choose.
04It answers in architecture. Ten fixed sections, from flavor structure to plating geometry. Never a paragraph of filler.
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Gastronomy Under One Hour · connected
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Why it’s different

Not a recipe site.
A sous-chef that argues back.

Recipes elsewhere are frozen text. Here the file is alive — change one thing and the whole dish rebalances, with the consequence spelled out.

01 · The living file
hazelnut → toasted pumpkin seed

same crunch register — the butter goes twenty seconds darker to hold the echo

Allergy, empty shelf, plain preference — ask for any change. The graph finds the substitute that keeps the architecture standing, and tells you what it costs.

02 · It knows your table
vegetarian tableno strong cheeseheat: sambalsteam oventwo plates, one omnivore

Standing facts, not repeated settings. Every intake starts from who actually eats at your table — anyone can cook this way, no training required.

03 · Architecture, every time

Ten fixed sections, from flavor structure to the wine. Never filler, never a step that hides its why.

04 · It grows around you
5,820+1 nodes — new books land monthly

Every dinner you cook is scored and filed — the brain tunes itself toward your kitchen, plate by plate.

The output

Every dish arrives as architecture.

This is the actual format, from the actual recipe behind the plate above — compressed here, complete in the product. No section is optional.

Recipech. 01
Hot Tarte Tatin with Vanilla Ice Cream Dark caramel, fallen apple, cold cream against cast iron Dessert · vegetarian · level 4 — Émulsion · active 25′ · clock 55′
Flavor architecture
Base dark amber caramel — bitter, almost burned; this is the point · Contrast cold vanilla ice cream + a thread of genuinely bitter olive oil · Texture shattering pastry — collapsed apple — liquid caramel — cold dense cream · Finish caramel bitterness doubled by olive-oil pepper
Techniquestage 1 of 4
Sugar in a single layer over medium heat. Leave it. Do not stir. When it reaches amber — the colour of dark honey, not pale gold — butter in three additions. It will foam violently; keep stirring. A pale caramel tarte tatin tastes of sweetness. A dark one tastes of complexity. Aim for the second.
Why it works
The inversion is pure physics: caramel cooked beneath the fruit ends on top, and gravity pulls it through the warm apple on the way to the table. The olive oil belongs here because its polyphenol bitterness sits in the same register as sugar past 170°C — bitter meeting bitter from two different worlds.
Texture map
Puff pastryshattering, layeredhot
Applecompletely yieldinghot
Dark caramelliquid, stickyhot
Olive oilclinging, pepperyambient
Ice creamdense, coldvery cold
The moment

This is a Reveal, then a Collision. Invert at the table in one committed motion — it cannot be undone once begun. Pause. Then the ice cream on the still-hot surface: in a quiet room, you can hear it start to melt. Say nothing.

Chef’s notesexcerpt
Caramel seized and went grainy: you stirred too early. Restart with a clean pan — seized caramel cannot be rescued. Pastry pale at the base: five minutes back in the oven, inverted, at 200°C. Do not tell anyone.
Close crop of the tarte tatin: caramelized apple petals under a vanilla-bean quenelle

The same recipe, executed.
Ten sections in, the plate stops being an aspiration and starts being a spec.

“Sophistication is not about time. It is about understanding flavor deeply enough to compress it.”

— the first line of the constitution

You’ve read the file. The rest is dinner.

Connect — €25/yr · €2.99/mo €25/yr or €2.99/mo · ninety seconds to the first intake
The mechanics

Plugs into the Claude you already pay for.

This is a connector, not another app. We charge for the knowledge, not the compute — which is why it costs less than the cookbook it replaces.

STEP 01

Take the pass

Account and payment on one page — your personal connector URL appears the moment it clears. Ninety seconds, phone or desktop, no JSON.

STEP 02

Say what’s in the kitchen

The agent runs the five-question intake, then walks the graph from your ingredients toward a dish that passes the standard.

STEP 03

Cook

The recipe arrives in the ten-section format — and your table’s preferences persist for every dinner after.

your claude  ——  fridge_to_recipe( eggplant, feta, lemon )  ——  the graph  ·  2,252 nodes · 5,084 edges  ·  veg_safe = true  ——  ten sections, plated
The table

Cooked, plated, tagged.

Every dish that leaves the pass gets shot and tagged. These are from the chef’s own table — the wall is where yours lands next.

Tarte tatin with quenelle, overhead crop
ch 01 · revealHot tarte tatin — the inversion held.
Vanilla-bean quenelle with burnt caramel lattice
contrastCold vanilla, waiting for hot caramel.
Candied pecans and tuile
texturePecan · honey · salt — the crunch layer.
Ice cream scoop with candied pecans
the collisionSixty seconds before the window closes.
Toasted coconut croquette with chocolate threads
finishToasted coconut over drawn chocolate.
Your plate heretag #gastronomyunderonehour
cooked · scored · filed

The ranking log is part of the product — every cook, scored 1–10, failures documented.

The chef

Cooked by a person.
Filed with opinions.

The chef cooks for two — an omnivore with an aggressive heat tolerance, and a vegetarian table with Greek bones and no patience for strong cheese. Those two audiences don’t make a compromise kitchen. They make a more interesting one.

He believes brown butter, soy sauce, miso and burnt honey are one flavor family — and the graph can prove it. Every recipe in the brain is cooked at his own table, scored one to ten, revised or retired. The failures are documented. That’s the standard.

“Sophistication is not about time. It is about understanding flavor deeply enough to compress it.”— the chef

Do I need Claude to use this?

Yes — it plugs into the Claude app you may already use, on phone, desktop or web. You paste one connector URL into settings and your own account does the talking. Setup is ninety seconds; there is no new app to learn.

Why is it only €25 a year?

Because you bring the compute. We charge for the knowledge — a hand-built graph of 5,820 nodes and 27,658 edges — not for tokens resold at a markup. One printed cookbook costs more, and it doesn’t know what’s in your fridge.

What does it remember about my table?

Standing facts: who eats, aversions and allergies, your heat calibration, your equipment. Every dish you cook is filed to your shelf and scored, and the next intake starts from all of it. It’s your data, on your shelf.

What if a dish goes wrong at my stove?

Every file ships a recovery section — “if the caramel seizes, restart; it cannot be rescued” — because things go wrong in real kitchens. Failures are documented in the ranking log, and any recipe scoring below a six is retired.

Can I cancel?

Yes — monthly cancels anytime; the annual pass cancels any year and keeps working until the term ends. No auto-renew surprises, no mid-term price rises.

Works with ClaudeRemote MCPStripe billingSetup 90″
The invitation

If it doesn’t sizzle, melt or surprise, it’s just food.

€25 a year, or €2.99 a month — less than the one cookbook it replaces.

Connect your Claude

€25 / year or €2.99 / month · your tokens do the cooking
account & payment on one page · remote mcp · setup in ninety seconds

Back to the top — the table resets
€25/yr · €2.99/mo ↗