Our Story
Cooking with fire, sourced with care.
Everything that leaves our kitchen touches flame. We build our menu each morning around what our farmers, foragers, and fishmongers bring to the door — then let a single wood-fired hearth do the rest.
The result is food that tastes of its season and its place: honest, generous, and quietly refined. No shortcuts, no imports out of turn — just the best of the region, cooked over oak and served without pretense.
— Marco Béland, Chef & Owner
