"Hyacinthe" is a restaurant located between the Cathedral and the city center. The chef proposes a "committed cuisine": fresh and seasonal products provided by local producers and highlighted thanks to his techniques, creations of associations and seasonings that we discover throughout the different plates subtly presented.
Chef's word: We are committed to providing you with quality products that respect human, animal and environmental welfare
We work mainly with local products within a radius of less than 100 kilometers and also with seasonal products. Everything is homemade with no added preservatives or artificial colors.
The vegetables come mainly from the hortillonnages, between permaculture and organic.
Beef, veal, pig, poultry and lamb come from Picardy. The duck with its liver comes from Périgord, in Souprosse. We buy meat on carcass to allow the maturation of unusual pieces.
The fish are selected by taking into account their size (that they reproduced), the period of reproduction and we select only species which are not in the process of extinction. We are supported by the Goodfish label.
The selected wines are elaborated in the respect of the vine and the earth where the manual work is preferred to the machines.
