Métive Restaurant
Dates & opening times
opening times and days to come
Description
Chef Julien Borie and baker Pauline Celle have created a tempting concept for a restaurant-bakery rooted in local produce.
It's an opportunity for the chef, a native of the département, to get closer to local seafood and artisans. In the kitchen, the bistronomy is assertive and masterful, with local products worked with precision - notably mature fish, visible in a display case in the dining room.
The décor combines stone walls, vintage posters and light wood furniture; you enter through the bakehouse before reaching the dining room, which opens onto the kitchen and its counter.
The concept is to take at least 3 of the 8 plates on offer, including starters, main courses and desserts.
Organic, local or natural drinks
Space is limited, so please book in advance.
bakery side:
Pauline prepares sourdough breads, using lovely flours from the surrounding area (Ferme de Bellevue, Moulin de La Brée, La Josière, Les Céréales du Littoral). The breads are kneaded by hand, in a mixer - the sweet doughs in a kneading trough. The whole process ferments for around twenty hours. These are large loaves, sold by the slice.
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