Chef Sylvain Joffre promises and delivers fresh, subtle, 100% natural food. This authentic cook-gardener-gatherer makes the most of the herbs and vegetables from his own garden and from painstakingly sourced local producers. Sylvain is conscientious, serious and the antithesis of showy. He aims to serve first-rate food at prices that make sense, crafting each ingredient sincerely and truthfully, adding the occasional flourish by way of jus, coulis, plants and flowers… The tasteful interior is low-key with the bonus of alfresco dining shaded by parasols. Highly committed to the environment, the chef has opened a shop next door that sells pastries, brioche and bread made with organic flour.

#1. Emphasis on Wild Foraging and Rare Plant Cultivation

• The chef, Sylvain Joffre, is passionate about wild foraging and cultivating rare plants.

#2. On-Site Bakery and Wood-Fired Oven

• The restaurant has a bakery that produces traditional breads and pastries using a wood-fired oven.

#3. In-House Wine Cellar and Vinegar Collection

• They have an extensive wine cellar with a selection of wines from local and international vintners, as well as a collection of artisanal vinegars from around the world.

En Pleine Nature

Cuisine Moderne & Créative

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Tasting Menu

• 8 Courses: €250

A La Carte

• Blue Lobster: €95