The kitchen

Every morning, a hundred or so farms write the lines of our menu: a fish landed the day before by a Breton line fisherman, a carrot grown from a seed saved on the farm for generations, raw milk from a hardy Breton breed… These products carry meaning, and they stand apart first of all through their taste, their length, their texture, their finesse and their power — everything that gives them their character.

Every day, Maurizio Madaio and his team compose from these products a gastronomic journey in four or six courses through the farming landscapes of France. Sometimes with a heirloom vegetable that has vanished from market stalls, a local breed saved by a handful of farmers, or a honey that tastes of a landscape and a season. You understand why the role of these farms is so fundamental the moment you taste what they produce: that is what we seek to pass on, through our cooking and our hospitality, over the course of a meal in our house.

Every year, every month, every week reveals these products differently. It is this perpetual discovery, guided by taste and shared with warmth, that we invite you to live.