Where provenance meets the plate
We cook the way the land asks us to.
Every morning begins at the market gardens north of the city — beets pulled from cold soil, herbs still damp, whatever the season is willing to give. By evening it has become eight quiet courses, plated by hand over linen and ceramic.
Nothing arrives in a hurry. The room is small, the fire is real, and the table is long enough to lose an evening at. This is modern French cooking with farm dirt still under its nails.
— Élise Bonnard, Chef & Proprietor