Auberge Sauvage

With the terroir as his muse, Thomas creates a committed, traceable and identity cuisine. Thanks to his obsession with local and seasonal products, he swears by products from the Bay of Mont-Saint-Michel and plays with the rhythm imposed by seasonality, between spontaneity and conservation. Each menu is a tribute to the workers of the sea and the land that surround it and a declaration of love for the land that welcomes it.