Origine

Origine is a modern, intimate gastronomic restaurant set in the countryside of Gouy-en-Artois, driven by Cheffe Maëllie Poynard and sommelier–maître d’hôtel Alexandre Laboureur. The kitchen is described as living, vegetal and instinctive, built around clear seasonal products and close relationships with local producers, fishers, breeders and market gardeners. The team follows convictions of seasonality, short supply chains and a restrained creative approach that lets ingredients speak; the restaurant was recognised early by the Guide Michelin and Gault & Millau and emphasizes sincere hospitality, quiet attentive service and a terroir-rooted cuisine that seeks the true origin of flavour. The dining room is intimate, sober and warm, designed to create a calm, focused atmosphere for tasting; the venue also offers a terrace and garden and is equipped with air conditioning. Origine cooks contemporary French gastronomy that is seasonally focused and leans on slow preparations. Maëllie Poynard trained in major houses before returning to her native region and composes pared-back plates that highlight local artisans through clear, considered technique. Specialties comprise menus découverte and market-driven suggestions, vegetable-forward seasonal dishes that highlight local producers, slow-infused broths, precise product-led cooking, and zero-waste preparations with the valorisation of forgotten products. Alexandre Laboureur curates a committed wine list of vignerons of conviction (organic, biodynamic or natural) and provides tailored food-and-wine pairings.