The accent, a mirror of a territory and a history, becomes the common thread of an open cuisine nourished by encounters, exchanges and products chosen with respect for the seasons and their terroir. Based on the trust built with producers, fishermen, farmers, winemakers and artisans, this daily creativity remains firmly anchored in traditional foundations to perpetuate and transmit culinary memory.
Seasonal menus, gourmet accents
The culinary world of Ayumi Sugiyama and Romain Mahi
Tableware
In the workshop as in the kitchen, Ayumi and Romain shape themselves
each plate and each bowl, transforming the poultry carcasses,
of bones or peelings into a singular clay. Thus, the table is adorned with pieces
unique where sustainable ingenuity dialogues with the delicacy of their culinary art.