Nicolás Díaz Martini's proposal combines product, technique, and sensibility in dishes with defined flavors, textures, and contrasts, designed both for sharing and for working through the menu over the course of the night.
A dynamic, versatile proposal, created to accompany different moments: from a glass and a small plate to a full experience at Bulles.
About the chef
Trained at the Gato Dumas culinary school, Nicolás Díaz Martini built his career through experiences that kept broadening his view of cooking, flavor, and product.
He worked alongside Moira Gradaschi, deepening his knowledge of Eastern cuisine; was part of the opening of Croque Madame, and continued his path at Sucre, alongside Fernando Trocca. His training also drew on Nordic cuisine.
At Bulles, he brings that journey together into a contemporary, precise, and sensitive proposal, conceived to engage with the world of champagne.
