top of page


white wine, mussels, bread and onions at the Maison du Gasseau
© la maison du gasseau

To the north, south, east, west and center, discover five gourmet and virtuous Ecotable-certified restaurants to enjoy with complete conscience.


dish in the kitchens of the Baie restaurant
© lisa streich


A guest table of 14 seats where dishes can be enjoyed in 6 courses or around a shared piece. So no menu but 2 starters, 1 fish, 1 meat and 2 desserts to discover on the day of your visit. To whet your appetite, the Instagram account reveals some dishes:

On the menu:

  • fresh goat’s cheese and raspberries (photo below)

  • mackerel, sorrel & pickles

  • rhubarb and rosemary or green vegetable dessert

30, rue de la Ferté 80230 Saint-Valery-sur-Somme



Chef Hervé Busset cooking in his restaurant
© hervé busset restaurant

Hervé Busset

Chef Hervé Busset's specialty is foraging. He draws his inspiration from the garden of his castle or during his walks. Michelin-starred in 2007, its gourmet restaurant offers creative dishes that draw their flavors from local products, plants and freshly picked wild flowers.

On the menu:

  • Aubrac trout soufflé, saffron cream, yarrow, sage flowers

  • Free-range guinea fowl at low temperature, Wild Fox juice, sweet potato concentrate

  • Lucifèves d’Aubrac Chocolate in variation, ground ivy milk

24 place du Bourg 12000 Rodez



dishes in restaurant Toya
© toya restaurant


Plates like paintings that you would hardly dare touch because the presentation is so beautiful. Loïc Villemin's Michelin-starred restaurant offers a new menu every week based on local products sourced within 40 km of the surrounding area. Flavors that combine French gastronomy and Japanese influences from which the restaurant takes its name.

On the menu:

  • Beef from the Dahu Barbu farm, puffed hay bread, hay-smoked egg yolk, beef heart like charcuterie, mountain hay cream and truffle (photo below)

  • Kohlrabi ribbon, strips of arctic char, smoked pike roe, caviar, dill oil

  • Creamy with beeswax, mead reduction of wild blueberries and mirabelle plums, redcurrant jelly, pollen sabayon, almond pollen crumble, ice cream with honey from our hives

av Jean Monnet 57380 Faulquemont



Cheffes in la Maison du Gasseau
© juliette deenis

La Maison du Gasseau

Victoire and Dorine concoct organic recipes sourced in a short circuit where plants are in the spotlight. More than a restaurant, the two friends offer a real place to live where everything is designed to respect the environment, from the dishes to the decoration. La Maison du Gasseau is located two hours from Paris, in the heart of the green Alpes Mancelles region in Sarthe.

On the menu:

  • Small spelled risotto, zucchini cream with black curry & star anise, glazed carrots, fresh rhubarb, virgin sauce, pickles (photo)

  • Escabèche onions, lovage pesto, burnt onion oil, smoked bacon chips, colored radishes

  • Colored radishes, radish top pesto, garden grapes, dukkah, fresh thyme, tomatillo & cucumber pickles

Domaine du Gasseau 72130 Saint-Léonard-des-Bois



chef Dumont preparing a plate
© arbore & sens


Chef Clément Dumont and his partner Océane Guillot are at the helm of this starred restaurant in the Loire Valley. They highlight the riches of the Touraine region in delicate dishes composed of products from their vegetable garden, markets or local producers.

On the menu:

  • Cucumber, vanilla and agastache parfait, apple gel, yogurt sorbet and Grand Cru Vigean olive oil, celery granita

  • Sardine from Saint-Gilles-Croix-de-Vie lightly cooked in a flame, smoked creamy potatoes and black radish, broad beans, crunchy radish and herbaceous vinaigrette, maritime ice cream (photo)

  • Apricot, hazelnut and savory Breton shortbread, millet in milk emulsion, praline, apricot and hyssop sorbet, apricot juice

22, rue Balzac 37600 Loches


nos chouchous du moment



Lunettes de soleil oversized Yves-Saint-Laurent années 70 vintage.




Robe midi en coton imprimée de coquelicots avec corsage fronçé et bretelles amovibles.  




Ballerines mary-jane en résille bleutées avec incrustation de perles.

bottom of page