ON SE MET A TABLE

A restaurant chef by trade, Nicolas Chiron has chosen to put his creativity and passion for local produce into jars, using the pasteurization technique, which enables food to retain its flavors and qualities for a long time. On se met à table opened its doors post-pasteurization in 2022. Since then, the chef and his team have welcomed you every day except Sunday. Whether on site, at lunchtime only (three-choice menu), or to take away, the house guarantees its jars filled with 100% fresh produce, local if possible, and its homemade desserts.