La Galinette

La Galinette bases its cooking on produce cultivated in dozens of vegetable and fruit varieties, using seeds selected locally and internationally and produce harvested at dawn for immediate use. The kitchen prioritizes the taste of land and sea, emphasising vegetables, fish and seasonal rarity, and develops gastronomic products under the L'Hort label, including an artisanal olive oil. The establishment pairs a fine‑dining room with an on‑site two‑hectare garden, creating a nature‑focused, gourmet atmosphere that emphasises the connection between plate and field. Cuisine is creative, modern and seasonal, delivered as a single tasting‑menu that evolves with the garden harvest and the day’s catch; the cellar and sommelier assemble roughly 300 references to craft precise pairings drawn mainly from small local producers and natural wines. Christophe Comes returned to his native region in 2000 to open La Galinette and earned his first Michelin star in 2007; his background includes years in traditional inns and a spell as sous‑chef at Le Bristol in Paris. Specialties include Cappuccino of Firenze fennel with trout roe; Sashimi of mackerel with rosemary sabayon; Skrei cod with root vegetables; Lièvre à la Royale (hare à la royale); Mel i Mato with fresh pollen; Meyer lemon variations (dessert).