De la terre à l'assiette

De la Terre à l'Assiette offers a bistronomic take on terroir-driven, modern French cooking. Magali and Guillaume Lempens highlight seasonal, local ingredients with the intention to "sublime" each product. The menu features a weekly lunch formula at €35 and an à la carte range from raw preparations to theatrical dishes such as tataki, crudo, skrei with morels and gnocchi with taleggio; Michelin recognises the restaurant as SELECTED and it sits between a comfortable bistro and contemporary fine cooking. The dining room is warm, convivial and charmingly rustic, offering an intimate bistro vibe that places conviviality and taking time to savour each dish at its centre. Decor is rustic and slightly old-fashioned, reinforcing a cosy, welcoming atmosphere. Cuisine is bistronomic and terroir-driven, rooted in modern French technique and framed as an art of living that combines local produce, refined technique and emotion. Dishes are simple and sincere, marrying traditional flavours with contemporary preparations to elevate local ingredients with finesse. Specialties include beef tataki with smoked eel and spring onion; hamachi crudo with buttermilk, beetroot and pomegranate; skrei with morels and vin jaune sabayon; calamari with bouillabaisse foam, fava bean and chorizo; veal entrecôte with morels and salsify; and ricotta gnocchi with morels, taleggio and salsify.