Raw material
In our concept of cooking, each dish must be created from scratch, through careful selection and profound knowledge of the raw materials.
A few kilometers from our restaurant, we dedicate ourselves throughout the year to cultivating a 0 km vegetable garden from which we obtain several of the vegetables that you can find on our menu.
We prepare the bread and pasta at home, as well as the mixtures for marinating or smoking the various dishes.
Every week, we dedicate a morning to the preparation of our homemade pasta: its secret is the triple egg yolk, combined with re-milled semolina. This is how we create a pasta with a rustic and authentic texture, capable of masterfully recounting a flavor of the past.
