The chef
Marc-Antoine Bellefeuille
I took over my mother's diner to turn it into a real restaurant — without ever betraying the recipes that raised me.
A cook for 15 years, trained at ITHQ, Marc-Antoine took over his mother's family diner in 2014. Now leading a young, passionate brigade of 6, he still cooks like it's home — just a little bolder.
Our story
From the family diner
to today's restaurant.
- The early days Fifteen years in the kitchen Trained at the ITHQ, the chef learned the trade in the region's kitchen brigades before coming back to his mother's recipes.
- 2014 The takeover The family diner becomes a real restaurant. The recipes stay, the cooking gains a little more confidence.
- Today A brigade of six A young and passionate team that makes everything in house: the bread, the sauces, the desserts.
- Every season A menu that rotates It changes every six weeks, following what the region's market gardeners and producers bring in.
Our approach
In three steps
01
We choose
The market and local producers, visited every morning.
02
We cook
Reinvented family recipes. Nothing frozen, ever.
03
We share
Big tables, relaxed atmosphere, warm service.
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