Hyacinthe

Previously active in the humanitarian sector, this chef found a new calling while being trained by mentors such as Cyril Lignac and Hélène Darroze. Remaining true to his ethos here in his vintage restaurant, he is mindful of the relationship between his cooking, nature and people, sourcing vegetables from the Hortillonnages (cultivated islets in Amiens), saltmarsh lamb from the Baie de Somme estuary, line-caught fish from the Côte d'Opale etc. Filet mignon pie, vegetable pickles or monkfish, tomato, aubergine and sea herbs: his – at times creative – dishes draw on various preparation techniques, good ingredients and flavours.