I source the freshest ingredients from local farmers and purveyors, organically grown / raised whenever possible.  For hard-to-find items, I use specialty suppliers to ensure that your meal is of the highest-quality as well as exquisitely prepared.

A Note About Our Ingredients -

 

We do our best to source the best ingredients for our creations.

Growing up in France, I loved going to the farmers market with my mom. Her cooking was based on what she would find at the market or grow in her garden, plus the occasional game my father would bring home. So two or three times a week she visited her Jardiniers, Poisonnier, Boucher and of course Fromager. 

 

It is called “faire le marché”.

 

So I am carrying on the tradition. Yes the ingredients are more expensive but your meal is only as good as the ingredients you use. Then comes the technique, tricks of the trade and the passed down secrets. We base our menu around seasonal recipes and we use Organic produce as much as possible when available and we always try to source from our local farmers markets.  I choose grass-fed or USDA Prime beef and lamb, Berkshire Pork and organic free range chicken or red heritage when available. For the top meat try Wagyu beef or Iberico Pork and Sasso pasture raised bird.  Our wild-caught seafood is local and conscientiously sourced. If it is farm raised we use sustainably-labeled products that subscribe to the highest standards.

 

You do pay a little more but now you know where your money is going.

I hope that makes you feel good, and trust me you can taste the difference.