Symbiose

Symbiose combines a Michelin-starred gastronomic dining room and a more relaxed tasting-bar and is founded by a chef and a sommelière who share a passion for cuisine, the art of the table and wine. The team’s high-level training and attention to detail have earned the restaurant a Michelin star, Symbiose highlights the pairing of food and wine, and the gastronomic cellar book remains accessible to customers; the overall philosophy is a symbiosis between chef and sommelier, cuisine and wine, and between two complementary dining atmospheres. The site comprises two atmospheres: a warm, contemporary and intimate gastronomic dining room and a smaller, bistro-style tasting bar facing the counter for a more relaxed, shareable experience. The cooking is modern and creative, rooted in French technique with occasional Norman inspirations and a strict respect for seasonality. The gastronomic room presents refined multi-course cuisine with formal service, while the tasting-bar offers contemporary, more international plates to share and a selection of wines, signature cocktails, ciders and beers. The kitchen is led by Charles-Antoine Jouxtel, who trained at the Nazareth hospitality school and has worked in top houses with Arnaud Donckele, Emmanuel Renaut and Christophe Bacquié before opening Symbiose. Specialties include beef tataki with marinated sesame; poule à la crème (chicken with cream); apple dessert with Calvados soufflé; slow-cooked sole with chard and chickpea ragout; lisette rolled with pepper, roasted salsify and nettle jus; and white asparagus with moussette remoulade and crab ink jus.