He greets guests, handles reservations, takes orders, mixes cocktails, serves customers, handles the cash register… and naturally finds time to shop at the market and, of course, cook. Christophe Hervo has a real knack for organization! After studying architecture, he ultimately found himself drawn to a different path. With a methodical approach, he thrives in his small establishment, which he describes as a “table d’hôte”-style restaurant. It’s spotless and decorated with a touching simplicity. Brazilian music warms the atmosphere. Using ultra-local ingredients—with vegetables playing a central role—he offers meticulously crafted dishes served blind, each one a delight to savor. Take, for example, the slightly crispy squid accompanied by nearly grilled shiitake mushrooms. Pickled black radishes and a cider-infused mushroom jelly add a zing to the dish, as does the “cappuccino” made with roasted barley. The line-caught pollock fillet is served with roasted carrots, eggplant, and zucchini. Basil lends the dish a particularly vibrant touch. Finally, he dares to feature beets (in syrup and sorbet) for the final course. Though quite sweet, they do overpower the strawberries a bit too much. A short wine list.
Christophe Hervo Chef
