Povar Oh, absolutely! I love letting the moon guide my plating. Picture a moon‑lit garden salad—crisp greens, a splash of white wine vinaigrette, topped with shaved white truffle. As the moon waxes, add a pinch more citrus zest, and when it wanes, sprinkle a dash of smoky sea salt. It’s a quiet ceremony on a plate, shifting with every silver glow. Try it and let the night taste like a soft, silvery whisper.