Les Potes au Feu

Les Potes au Feu grew from the meeting and long friendship of two chefs who first worked together at la Plage d'Amée fourteen years earlier. François trained in the United States and Montreal; Damien built experience in Belgium and abroad, including Shanghai. Project began winter 2019; partners obtained keys three months later. The restaurant is Michelin-selected and positions itself between approachable bistro warmth and carefully crafted gastronomic experience. The dining room is convivial and warm, designed to feel relaxed and hospitable. The owners serve dishes at table and explain their approach directly to guests, emphasising pleasure, generosity and welcoming hospitality. The room presents a contemporary bistro setting for meetings and celebration. The kitchen concentrates on modern French bistronomy à quatre mains. Menus are driven by fresh local seasonal ingredients from nearby producers. The team produces well-crafted plates leaning toward the gastronomic. Kitchen adapts menus for allergies and provides vegetarian options on request. Specialties: beef tartare with mesclun and wild garlic; fish of the day with fried salsify and black lemon; veal with carrots and citrus; profiteroles with chocolate and vanilla.