Omija

At the helm of his own restaurant since 2019 and with a splendid starred experience under his belt, Romain Bonnet crafts a creative surprise menu of Asian inspiration: the ‘omija’ is a Korean berry known to feature the five ‘flavours’ in perfect harmony. Romain is unswerving in his dedication to taste: radish and seaweed gnocchi brilliantly play on acidic notes as shrimp adds a well-judged spicy edge. Flawlessly cooked, gutsy stocks and irresistible big-boned sauces. The produce, mostly organic, is painstakingly sourced (common shrimp from la Cotinière, Oléron Island, line-caught pollack, Vendée squab). An infectiously cosy eatery with unstarched, yet seamless service.

Le produit à l'honneur et la cueillette sauvage

• Le chef travaille des produits bruts en partenariat avec les pêcheurs, éleveurs et producteurs locaux et sublime ceux-ci avec des aromates et des fleurs sauvages qu'il cueille lui-même.

Des menus à l'aveugle et une cuisine voyageuse

• Omija propose des menus à l'aveugle, une approche créative mêlant gastronomie française et touches d'inspiration asiatique et de cueillette sauvage.

Une éthique forte et un ancrage terroir

• Le restaurant met en avant une éthique forte: respect et valorisation du terroir et des équipes, avec un engagement envers des circuits courts et des producteurs locaux.

Signature Ingredients

• Omija (Schisandra berries): The restaurant's namesake ingredient and a central theme of the menu. A Korean berry celebrated for its ability to evoke the five basic tastes, used as a guiding flavor to create balance and a sense of voyage, often featured in sauces, infusions, or finishing touches to highlight the Five-Flavors concept associated with the name Omija.
• Wild-foraged aromatics and wildflowers: A defining feature of the kitchen, with the chef personally collecting aromatics and wildflowers to sublime raw ingredients. These foraged elements add floral, green, and forest notes that reflect seasonality and terroir, and are used to elevate vegetables and other base components.
• Local regional ingredients from fishermen, breeders, and vegetable producers: The core "Produit à l'honneur" philosophy emphasizes regional sourcing. Raw ingredients like fish, meat, and vegetables are provided through partnerships with regional producers, then prepared with respect and simplicity to let natural flavors shine, often complemented by Omija-inspired or foraged aromatics.