Seasonal, eclectic and a bit wild... are the key words for our cuisine.
Seasonal because mainly from the market, and mostly with seasonal products.
Eclectic, because based on multiple influences, traditional French, regional, from Brittany and other French regions, and even international (particularly Asia).
As for the wild touch, you will find it in small touches in some of our dishes.
It could be coastal plants like sea chard, samphires, weeds such as nettles, lamb's quarters or dandelion, algae like red dulse or sea lettuce, or why not little-known mushrooms like cauliflower mushrooms (called "rooster crests" in French), hens of the woods or blushers.
Obviously, those wild ingredients are used sparingly because we must also ensure that natural resources are preserved.
For the rest, without being exclusive, we seek to source raw materials if possible from sustainable agriculture.
The dishes are decided day by day according to seasonal products and what inspires us.
Our preparations are homemade. Few in number, they fit on a small blackboard, but they change regularly. To satisfy all tastes, each day, you will have the choice between a few starters, 2 or 3 dishes, a good selection of cheeses and various desserts (follow [this link ] for a preview).
And if going wilder really tempts you, why not take part in one of [ our workshops ]?
