Thursday market
Every Thursday at six, the week’s menu is decided between two stalls.
Our sourdough
An eight-year-old starter, Forez flours and two bakes a day.
Pairing wine with autumn
Three simple ideas from our sommelier for seasonal dishes.
The Brindas garden in October
Last tomatoes, first squash: a month of change in the garden.
A day in the kitchen
From the first bake to the last dessert, sixteen hours with the brigade.
Léa’s desserts
Less sugar, more fruit: pastry the way our pastry chef sees it.