The menu does not exist before Thursday morning. Mathieu goes to the market with a short list and comes back with whatever looked good: leeks rather than spinach, trout rather than sea bass.
Six o’clock, quai Saint-Antoine
The growers are still unpacking when he arrives. He walks round once without buying anything, to see what is there, then a second time to choose. The producers know him: some keep their first squash aside for him, others call the night before when the harvest is good.
He is not looking for the perfect product, he is looking for the one that tastes of something today. A crooked carrot from the Lyonnais beats a calibrated one from far away.
The market decides. I just make sure it eats well.
Mathieu Lefèvre, chef
Nine o’clock, the menu gets written
Back in the kitchen, the crates go on the pass and the brigade tastes everything. Hugo makes suggestions, Léa is already thinking about desserts, and the menu is written in marker on the whiteboard before being typed up for the dining room.
That is why the menu fits on one page, and changes without warning. When a product runs out, the dish goes: we would rather tell you than replace it with something else.
What he brought back this Thursday
- Red kuri and butternut squash
- Ceps and hedgehog mushrooms
- Trout from the Lyonnais hills
- Comice pears and quinces
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A table is waiting for you
Lunch Tuesday to Saturday, dinner until 10pm. Book online, we confirm the same day.