“We owe it to ourselves to share with our guests the origins of the foods they find on their plates… Awakening their curiosity by teaching them how the fruits and vegetables they eat are harvested and processed in order to forge a deeper, more intimate bond with nature. This is the goal of this new experience.”

Chef Christophe Dufossé

By imagining this place conducive to exchange and tasting, Christophe Dufossé wanted to create a new intimate space in order to organize more direct meetings with the guests and the origin of the seasonal products he offers, considering that they enrich the gastronomic experience and allow to better appreciate the work of the land and those who shape it. A new approach to gastronomy preserved in a luster of intimacy and sharing of the meal with a few privileged guests - between 4 and 10 people - who get to the heart of the product as if to better reveal the preciousness of its resources before being cooked by the chef and his team. To encourage and facilitate exchanges around the products, the person making the reservation of the table will first have chosen - for the whole group - about ten vegetables and fruits from a seasonal list drawn up by the chef himself.