We are not a restaurant, but rather...
A farm inn. A place open to all where guests, locals, travelers or hikers can meet. A place that offers opportunities to meet and moments of sharing.
A vegetable garden table. Our market gardens are the heart and soul of our cuisine. You will discover on your plates flavours, textures, colours and attention to detail, inspired by the nature which surrounds us.
A kitchen garden. By transforming our vegetables, our fruits and relying on local producers, we offer vegetable and gourmet cuisine, fresh and always in season.
Reservations by email or at 02.96.80.71.21
Open for dinner, Wednesday to Saturday, and lunch on Saturday
Our table d'hôtes can be privatized on request for an event, a reunion of family or friends, up to 20 people. Contact us for more information!
A very very short circuit
Located in the heart of our market gardens, our table d'hôtes closely links cuisine and nature.
We cook our vegetables, our fruits and aromatics, freshly harvested and carefully selected. Our approach in terms of seasonality also concerns the local producers, farmers, fishermen, dairy-cheese makers, brewers, cider makers... with whom we work. We all have the same requirement and the same respect for the environment and nature.
Plant-based cuisine
Over the seasons and with our inspiration, our menu changes, to offer you a generous, tasty and always unique cuisine. Plant-based cuisine, but not necessarily vegetarian, which highlights the terroir, which respects the product and nature.
All our dishes are designed to reduce food waste.
moments of sharing
The welcome, the service, the atmosphere, the decoration, the dishes… reflect our desire to take care of our guests and share a friendly, sincere, warm experience.
It is also possible to privatize the Table for up to 20 people on simple request.
« Dîner magnifique dans cette auberge située au bout du bout du bout du chemin. Délicieux et doux. Nous reviendrons, c'est certain. »
Carole - Mai 2024
Caroline, our cook
It was the love of the product, of the vegetables (and fennel in particular) that led me to the Jardins de la Matz. First as a market gardener, then today behind the stove, I pay a lot of care and attention to respecting the seasons and the rhythm of nature.
Vegetables and plants are central elements of my cooking and I particularly like to value them in their entirety. I have at heart to offer you a sincere cuisine, of the moment. And to highlight the vegetables from our gardens as well as those from the region, with inspiration from my Mediterranean origins.
I am convinced that we can change the world by the way we eat. Cooking is a great opportunity for me to share, raise awareness and take action.
“Sharing, exchanging, discovering are synonyms of the verb to cook”
The recipe of the moment
Thin tomato tart
Symbol of summer par excellence, it is eaten at lunch with a nice salad or as an aperitif.
Ingredients for a pie:
- 1 puff pastry or shortcrust pastry (homemade or store bought)
- Beautiful ripe tomatoes (2 large or 4 small)
- 2 to 3 onions
- Herbs (basil, oregano, rosemary, bay leaf, thyme...)
- Olive oil, mustard, salt and pepper
Instructions :
- Stew the thinly sliced onions in olive oil with rosemary, thyme... for about 1 hour. You can add an anchovy at the end of cooking.
- Drain the tomatoes cut into thin slices (if you have time).
- Bake the dough blind (prick it and turn it over) for 10/15 minutes in an oven at 180°/160°
- Macerate basil leaves in olive oil
- Gently mix the tomatoes cut into thin slices (and drained) with a little olive oil and oregano
- Spread a thin layer of mustard on the pre-cooked dough, then the basil mixture, then the onion compote and cover with the tomato slices.
- Season with pepper and put in the oven for 45 min at 140°/130° then 15 min at 180°/160°
- Salt and enjoy warm or at room temperature.