Pristine

At Pristine, the food philosophy is refreshingly clear: source locally, cook seasonally, and let quality ingredients shine. Chef Jérémy Grosdidier has built his kitchen around hyperlocal sourcing and short-circuit distribution, earning the restaurant three Écotable stars for this commitment. But environmental consciousness never overshadows deliciousness—this is generous, skillful bistro cooking that happens to be sustainable. The menu changes daily based on what's available from nearby producers, which means your experience will be unique to your visit. This isn't a gimmick; it's a genuine response to seasonal availability and quality. Despite this constant evolution, certain dishes have become signatures that showcase Grosdidier's approach. The mushroom hazelnut tart has achieved near-legendary status among regulars—a perfect example of how vegetables can be the star when treated with respect and skill. The burnt carrots demonstrate similar mastery, using controlled charring to intensify the vegetable's natural sweetness. Pristine's cooking style is decidedly modern bistro—rooted in French technique but unafraid to play with textures and presentations. The breaded poultry delivers satisfying crunch alongside tender meat, while the smoked chicken with tarragon balances richness with herbal brightness. The boudin noir appears when available, prepared with the confidence that comes from sourcing quality ingredients. Vegetarian options featuring legumes and seasonal vegetables are thoughtfully composed, never feeling like afterthoughts. The menu structure offers flexibility. Lunch brings a classic three-course formula for €28—starter, main, and dessert—that represents exceptional value for this level of cooking. Evening service shifts to a small-plates format with dishes ranging from €6-16, encouraging you to graze and share. This approach lets you taste more of what the kitchen is doing and makes the restaurant accessible for different appetites and budgets. Desserts receive the same attention as savory courses. The ice cream sandwich with hazelnut butter has become a must-order, but you'll find a rotating selection of sweets priced between €7-10 that showcase seasonal fruits and classic French pastry techniques with a modern twist. The natural wine program complements the food philosophy perfectly. The selection focuses on low-intervention wines that share the kitchen's commitment to quality and sustainability. Glasses start at €8, making it easy to explore different pairings throughout your meal. Artisanal spirits round out the beverage program for those seeking something stronger. What makes Pristine's food special isn't just the sourcing or the technique—it's how Grosdidier and his team have created a cuisine that's simultaneously conscious and craveable, vegetable-forward without being exclusively vegetarian, and modern while respecting bistro traditions. You leave satisfied, having eaten well and supported a more sustainable food system without any sacrifice in flavor or enjoyment.