Chef Luke MacLeod's Kitchen

Originally from Brisbane, Australian chef Luke MacLeod is a true virtuoso of flavours, mastering with finesse the art of spices and aromatic herbs.

Having travelled across Asia, he has acquired a unique expertise, combining ingredients such as horseradish, shiso, Thai basil, as well as a rich variety of peppers – from Bali to Lombock, including Padron and bird's eye chili.

Each dish he creates is imbued with the exotic influences of his past life in Bali, enhanced by the technique and refinement of French cuisine.

Passionate about quality products, Luke MacLeod works closely with a network of local producers, located within a 30 km radius of his restaurant, to select organic fruits and vegetables. Poultry, beef, lamb and pork come from artisanal farms nestled in the heart of the Hautes-Pyrénées.

With boundless creativity, the chef offers seasonal cuisine, where local treasures subtly meet flavors from elsewhere. His restaurant, Sandikala, offers an unforgettable gastronomic adventure for curious minds, in search of an extraordinary culinary experience.