Setting the scene: Clément, alone in the kitchen with Audrey in the dining room, took up residence in November 2025; galipette, a type of large mushroom grown on small mounds, is served as an appetizer, stuffed with goat's cheese and walnuts; many local producers supply the cuisine of this young chef, who adds pickles, shallot ice cream and Anjou tomme to his onion soup; cod is accompanied by vegetables that the chef likes to work with, such as just-roasted kale, glazed turnip or leek fondue; desserts can be up to date, with mushrooms in emulsion or crystallized on a coffee ice cream; a couple with a bright future who can limit the cream or simplify their cooking so that everything is made from scratch, but who have managed to put together a fine wine list with some of the region's finest wines; the three-course daily menu at €28 also justifies the chef's hat, with celery poultry risotto, hake with seaweed butter and a hazelnut floating island.
Chef
