Our story
An old grocery in the Chartrons, an open kitchen and a team of six enthusiasts.
Cooking what the season gives us
I started out behind a stall at the Capucins market, selling soups and preserves. That is where I met most of our producers: a vegetable grower from Blanquefort, a fisherman from Arcachon, a cheesemaker from the neighbourhood.
In 2019 we took over an old grocery on Rue Notre-Dame. The kitchen opens onto the dining room, the menu fits on a board and changes every Tuesday. Nothing is set in stone: if the market is good, we improvise.
What I want is for people to leave having eaten well, without breaking the bank, and wanting to come back the following week.
Mathieu Roussel
Chef and co-founder
From the market to Rue Notre-Dame
2016
A stall at the Capucins market
Soups, preserves and first meetings with the market’s producers.
2019
Opening on Rue Notre-Dame
An old grocery becomes a forty-cover bistro, with the kitchen open onto the dining room.
2021
The cellar grows
Camille joins the team and builds a list of around a hundred winemakers’ wines.
2024
Terrace and brunch
Twelve tables outside on sunny days and a Sunday brunch that quickly became a fixture.
Today
A team of six
Still the same idea: market cooking, generous and without fuss.
Our producers
Almost everything that reaches the kitchen comes from less than 80 km away. The menu is written on Monday evening, once Tuesday’s deliveries are confirmed.
- Vegetables: an organic grower in Blanquefort, delivering twice a week
- Fish: the Arcachon fish auction, depending on the day’s catch
- Meat: a beef farmer in Bazas
- Cheese: the cheese shop on Rue Notre-Dame
- Bread: a sourdough bakery two streets away
The people behind Fenouil
An open kitchen, a small dining room and lots of discussions around the menu board.
Mathieu Roussel
Chef and co-founder
A Capucins market regular, he writes the board every Monday evening.
Camille Ferrand
Sommelier and co-founder
She travels the vineyards to find living wines.
Kenji Morel
Sous-chef
The master of cooking times and stocks.
Aïssata Diallo
Pastry chef
Canelés, tarts and chocolate mousse, every morning.
The dining room, the cellar and the terrace
Come and taste the board
The easiest way is to book: we will keep your table ready.