Brasserie Fougue

At the helm of the kitchen, Chef Fany Herpin celebrates French classics through generous, characterful cooking, built around French produce and, whenever possible, locally sourced ingredients. Bread and pastries from Secco, coffee roasted in Paris by Tanat, cheeses from Maison Quatrehomme: every ingredient is carefully selected. In the kitchen, 100% French meats, Label Rouge free-range poultry and IGP Sud-Ouest duck breast come together in a comforting, indulgent menu, from homemade foie gras terrine to Apicius-style duck breast. For dessert, the hazelnut praline floating island is already set to become a signature.

From Monday to Friday lunchtime, a daily-changing menu also celebrates iconic recipes from French culinary heritage, following the seasons and the chef’s inspirations. At FOUGUE, this cuisine is also built through direct relationships with producers, farmers and artisans who share the same commitment to quality: beef sourced directly from producer Châteauneuf, single-varietal chocolate from XOCO, ice cream from Glazed, Champagne from Maison Drappier… Even our jams are made in-house using surplus fruit.