Hyacinthe

Hyacinthe presents committed, modern gastronomy focused on respect for people, animals and the environment. It is classified as a Restaurant Gastronomique and selected by the Michelin Guide. The house defines its identity through terroir-driven sourcing and explicit sustainability commitments. The venue offers a terrace that can be privatized. It advertises accessibility for people with reduced mobility and provides Wi‑Fi for guests. The kitchen practices an engaged, terroir-focused modern cuisine. It works primarily with seasonal, homemade preparations using products sourced within a 100‑kilometre radius and avoids preservatives and artificial colourings. The menu emphasises product quality and the maturation of whole‑carcase meats, while wine selections favour producers who work the vine and soil by hand. Fish are chosen according to size, reproduction periods and species conservation. Vegetables come from local hortillonnages and gardens — Ch'biogarden and Jardins du Marais — grown by permaculture and organic methods. Beef, veal, pork, poultry and lamb originate from Picardy, and duck with foie comes from Souprosse in Périgord. The team purchases whole carcasses to enable maturation of uncommon cuts, yielding matured meats aged on the carcass. Sustainable fish are selected under the Goodfish label.