Café Remouillage

The menu changes with the seasons and weather; there is no fixed card. Dishes lean on two to four ingredients at most, with complexity built through technique: slow infused oils, extended fermentations and meticulous preparation rather than heavy saucing.

Vegetable plates take up a generous share of the offering, from white asparagus with camelina oil and aged Acquerello rice to spring peas with vanilla oil and crème cru. Meat and fish dishes apply nose to tail principles throughout: milk fed lamb braised in sheep milk with sweetbreads, liver and kidney; whole fish heads steamed with pickled vegetables.

The kitchen works with whole, unprocessed ingredients and prepares most elements from scratch. Bread is made in house with extended fermentation; kefir and kombucha are brewed on site. These fermentation practices, together with a reliance on whole ingredients and minimal processing, reflect a deliberate focus on nutritional quality in the cooking.