Ecologically conscious and passionate, Ingrid and Guillaume Decombat’s energizing cuisine – with its vegetable and iodine notes – will make mouths water. With a stellar CV (École Ferrandi, George V, Bristol, L’U.ni, LuluRouget…) this chef-duo serves up dazzling meals that are jam-packed, bold, and creative. Of course, their locally sourced ingredients are just one example of their ethical commitment (along with organic vegetables, meat from Les Bottes butchery, fish abiding by the Ethic Ocean charter…). As for libations, their long list of natural and biodynamic wines is just as delightful.
Slightly seared early spring peas / Croisic cockles / shrimp broth
Veal filet / beetroot purée and tagliatelle / salicornia and garden herbs / shallot jus vinaigrette / mustard
Confit and poached rhubarb / yogurt sorbet / muscovado sugar crumble