Senses is the new restaurant of European chef Nadia Michaud and inventor and scientist David Edwards, serving beautiful Mediterranean food from local small farms and fishing boats committed to regenerative agricultural practices. We came about over a fifteen year journey from Paris to Cambridge and back to Athens.
Our focaccia bread is made with flour milled at Misty Brooks Farm.Our veal, beef, lamb and chicken are all grass-fed, no soy, no grains, raised and butchered at Misty Brooks. Our milk comes from jersey cows, grass-fed. Our tomatoes, parsnips, mushrooms, squash, dandelion greens and all our other vegetables come from the regenerative agricultural fields of Verrill Farm. Our fish is line-caught from small local boats, fresh and in-season. In our Regenerative Futures learning program, sponsored by the World Frontiers Forum, we partner with Walden Local.
Our founders are makers. Chef Nadia Michaud comes from Paris and Athens, where she has developed culinary programs for several Mediterranean restaurants, including Maison Noua in the 16th arrondissement (Voyage Gourmand du Liban, Elle, March 2018). Inventor, scientist and writer David Edwards, founder of the contemporary art and design center in Paris Le Laboratoire (2007-2014), is the founder of the World Frontiers Forum, of Sensory Cloud, and of Cafe ArtScience, the forerunner of Senses.