FINE LOCAL FOOD, BROUGHT TO YOU
An Ode to Nature and to Difference
About Us...
You may already know ChouetteEnsemble! from our residency at the Institut des Parons. After several wonderful years there, in 2026 we moved into a production kitchen of our own, the Atelier de Chouette* .
That same year, Raphaëlle shared the "eat the season" idea, drawn from the organic growers around us, with Mathieu Durand, a gifted chef whose cooking is inventive, precise and elegantly controlled.
So the food we bring you is fiercely local and, for the most part, organic, built on first-rate local supply, and cooked in a kitchen where people with disabilities truly belong...
*This production kitchen is not a shop.
Tel: 06 50 37 01 51 | E-mail: contact@chouetteensemble.fr
Eat the Season
Making the most of what our region grows, cooked
by Talents who are all Different
Our Chef Mathieu Durand sums his craft up in three words: Pleasure, Sharing, Passion.
Our food is cooked in our Atelier to the strictest HACCP standards. We want to share our admiration for the work of the local growers who supply us — and we never haggle over their prices, out of respect for their work.
Our cooking therefore follows their harvests, which means what we serve is never quite the same twice. That is what we mean by "eat the season".
Our cooking is instinctive and highly creative, made from the best of what grows nearby (almost everything sourced within 100 km), and that makes it food with real convictions behind it, raised further by Mathieu's talent. He has a second passion: passing on what he knows to young people with disabilities, the Talents Différents. They join us first on work placements, to try out a role in which they can learn and build real skills. Those skills are then certified through the AFEST (on-the-job training scheme) we offer them, so that their job is secure.
