Au 14 Février

Au 14 Février originates in a deep Franco-Japanese friendship and sits in the village of Saint-Valentin. The team follows a deliberate seasonal philosophy called “the joy of 8 seasons,” reorganising menus approximately every 1.5 months and creating new menus roughly every two months. It works closely with named producers and suppliers — Jean‑Yves Bordier for butter, Caviar Solenska (Hennequart) for caviar, Quai des Oliviers for Mediterranean olive oils and Muramatsu plantations for 100% Kona coffee — and holds a Michelin distinction of one star. The house frames its approach as attentive to provenance and situates an explicit Franco‑Japanese concept alongside intensive seasonal rotation. A serene, intimate dining room in the village of lovers is decorated with numerous Raymond Peynet paintings and is designed to offer a multisensory, artful experience. The kitchen presents modern French cuisine tempered and nuanced by Japanese savoir‑faire. Specialties include Caviar Solenska (Sologne caviar), Jean‑Yves Bordier butter, 100% Kona Muramatsu coffee, Japanese whiskies and aperitifs, and House Champagne Petit Lebrun.