The menu, as a record rather than a PDF.

Structure, not a document

A menu here is sections, entries and options. An entry with two options is a choice — poularde or mac and cheese is one course, not two — and a supplement belongs to the option that carries it. That structure is what lets the same data become a web page, a booking, and a historical record.

Your own back catalogue

Start typing a dish and the studio searches everything the house has ever served. Choose one and it fills in as it was written last time, with its description, its price and its ingredients, and tells you how often it has run and what it cost across the years. Edit freely: what you publish becomes a new appearance, and nothing earlier is touched.

• Ingredients the kitchen names, recorded alongside what is printed
• Price history across every appearance
• Other spellings, folded into one dish

Publishing is one act

Press publish and the menu appears on your website, your Cartelier profile and, for houses booking here, the reservation page — at the same moment, from the same record. The version it replaces is kept as dated history rather than overwritten.

Why not a PDF

Most fine-dining sites publish dated PDFs. They are unreadable on a telephone, invisible to search, inaccessible to anyone using a screen reader, and stale the moment the kitchen changes a dish. The printed convention is right — dish name, garnishes beneath, a bare price — so we keep the typography and drop the format.