What began as curiosity about experiencing vegetables and the earth firsthand marked a turning point in how we interpret, understand, and live Culler de pau.
We wanted to integrate ourselves, to become part of our surroundings, working in community with local producers and farmers.
Leaves, flowers, roots… we use everything we can for our dishes, transforming all surplus into salts, vinaigrettes, fermented drinks, and dehydrated products.
Today, our garden, cultivated by Rober and Marcel, operates as another station in our kitchen. A living, diverse ecosystem where land and the Atlantic converse daily.
