For this new experience, a celebration of the unexpected and the subversive as a backdrop
For months, you’ve been eagerly awaiting the new location for my next pop-up venture. A closely guarded secret – I’m finally revealing it to you! It’s in the little fishing village of Trentemoult that I’ll be setting up shop for the coming months. As you wander amongst the artists’ houses, each one more colourful than the last, you’ll discover my brand-new, intimate and unique dining space seating just six.
An intriguing atmosphere pervades the entire experience, brought to life through a ceremonial presentation of dishes from a bygone era. This long-term project, the result of original research, conceptual ideas and other curiosities, will plunge you into the mysterious and dark recesses of the human soul and time travel. And this time, I’ve got two themes in store for you, not just one!
On the culinary front, I wanted to share with you an original take on ancient Roman cuisine. Jacques André described it as follows: “Ancient Roman cuisine is a Mediterranean cuisine, and as such is based on olive oil, honey, vinegar, wine and aromatic herbs. From the East, it borrowed two principles – the combination of sweet and savoury, and sweet and sour – as well as the systematic use of spices.”
Thus, this Mediterranean trio – garum (vegetarian version), spices and herbs – the essential components of this cuisine, come together in a unique seven-course menu. As a nod to my past as an archaeologist, and drawing primarily on the techniques and ingredients of this culinary art described by Apicius at the end of the 4th century, I have introduced a more contemporary and plant-based vision, ingeniously addressing the various challenges of tomorrow.
Finally… Are you ready to push your limits?
A dedicated table and innovative experiments
Throughout my travels, I have collected traditional recipes that can meet the energy, environmental and economic requirements of a rapidly evolving culinary world. Working exclusively with plant-based ingredients is one of the solutions to the climate emergency, but this responsible approach demands three times as much work, creativity and preparation.
Avoiding dairy products and eggs, for example, means I cannot use the ingredients typically found in French cuisine. We gather bark, edible flowers, spices… In the kitchen, fermentation, drying and other energy-efficient techniques are taken to their absolute limit.
7
Menu unique
What a joy it is to offer you this brand-new experience centered on the culinary art of Apicius and this upcoming, mysteriously delicious theme.
And, as always, my commitment to plant-based, energy-efficient, local, and seasonal cuisine remains at the heart of it all.
Menu unique : 210 €
Water filtered by us
Food and beverage pairing: 73 €
Unfortunately, I won’t be able to accommodate gluten-free options this time, as this menu is primarily centered around the rediscovery of heirloom grains. Since my work focuses heavily on various oilseeds and nuts, I’ll also be unable to offer an alternative version. Thank you in advance for your understanding.