A cinematic exploration of taste and visual form.
Born in Lyon, France — the culinary capital of the world — Claude Boulliette spent his formative years in his grandmother's kitchen, where precision and emotion were never in conflict. After graduating top of his class from Institut Paul Bocuse, he refined his craft in the kitchens of three-Michelin-starred establishments across Paris, Tokyo, and New York before establishing Culinary Geometry in New London, Connecticut.
For Claude, every plate is a problem of form — how negative space, temperature, and texture create meaning. He doesn't cook to impress. He cooks to communicate.
“I believe food is geometry. Every plate is architecture — a precise arrangement of form, tension, and silence that speaks before the first bite.”
An intimate multi-course experience designed exclusively for you and your guests. Held at your residence or a curated venue. Menus built around seasonality, memory, and geometry.
Monthly ticketed dinners at the Culinary Geometry studio. Eight seats. One menu. No substitutions. A full cinematic tasting experience from amuse-bouche to mignardise.
Menu development, kitchen design philosophy, and plating direction for restaurants, hotels, and hospitality groups seeking a distinctly refined aesthetic identity.
Hands-on intensive sessions covering classical French technique, modern plating geometry, fermentation, and the science of flavor architecture. Maximum 6 participants.
Bespoke catering for corporate dinners, gallery openings, weddings, and cultural events. Full service from concept to plate with a dedicated team.
Limited-run collaborative dinners with artists, winemakers, distillers, and cultural institutions. Each event is conceived as a singular, unrepeatable experience.
Private Dining · Events · Consulting · Masterclasses