Here, the story is written anew
In Trentemoult, in the house I have just renovated, I am putting down roots once more and opening a new space: a sensitive, sustainable place where my new experiences come to life.
It is here, in my home, that I welcome you around my intimate, confidential table for six guests, in Trentemoult, near Nantes. A moment outside of time, devoted entirely to sharing, wonder and beauty.
Around this table, a new way of connecting with the world takes shape, carried by the talents of the region. Artists, craftspeople, producers and creators accompany this transformation. In every detail, every gesture and every material, I pay tribute to them. This table is mine, but it is also theirs.
METAZOA, Of Feathers and Fur: The Ritual, is the first of these journeys. It is a contemporary ritual centred on the animal world, where plants become material, symbol and language. The décor becomes edible, gestures take on meaning, and the table turns into a territory to explore. Nothing here is imitated; everything is invented. The cuisine evokes feathers, bones, skins and scales, without ever betraying the living world.
Each guest moves through a story that is both intimate and shared, where the meal becomes a sensory ceremony. Each, at their own pace, reawakens the animal soul that lies dormant within.
"Enter the lair.
Let instinct guide you.
Taste animality without a single bite.
Welcome to the realm of the senses!
Close your eyes. Breathe slowly.
Listen to what you do not understand. Touch what unsettles you.
This experience is a memory. You are not here to understand.
You are here to feel.
Beneath the skin, there is only urgency. Desire. The heartbeat.
Forget what you are. Eat as if for the very first time."
A committed table and new experiments in Trentemoult
Over the course of my travels, I have gathered ancestral recipes that can meet the energy, ecological and economic needs of a constantly evolving gastronomy. Working exclusively with plants is one of the answers to the climate emergency, but this responsible approach demands three times as much work, creativity and preparation.
Leaving out dairy products and eggs, for example, deprives me of the everyday raw materials of French gastronomy. We gather bark, edible flowers and spices. In the kitchen, fermentation, drying and other low-energy techniques are pushed to their limits.
Metazoa
Of Feathers and Fur
Part 1: The Ritual
It is a great joy to invite you to Metazoa, a culinary and sensory journey into the heart of the animal kingdom and its hidden harmonies.
And, as always, at its heart lies my commitment to a plant-based cuisine that is low in energy, local and seasonal.
Set menu : €210
Water filtered on site
Food and drink pairing: €73