L'Hysope

Nicolas Durif, of Alsatian origin, decided to settle down in 2015 in a village in the Charente hinterland. After working in some of France's top gastronomic establishments, he decided to try the Hysope adventure.

The restaurant is nestled in a small alley of dry stones, in the center of the commune of La Jarrie. A rather risky bet to set up in a rural area 20 km from La Rochelle, but one that won with several distinctions in the Gault et Millau Guide. Then in February 2018, it is the consecration with the obtaining of a first star in the Michelin Guide.

The chef's cuisine is rich in flavors and honors the different regions in which he has worked, from his native Alsace, through Nîmes from where he brought back the bull meat he loves. Respectful of products and seasonality, the chef proposes dishes rich in color and originality, while using plants that enhance his dishes and exalt the tastes. During the summer months, the enclosed garden offers a Zen-like setting for lunch on the terrace, lulled by the gentle sound of the Japanese fountain.

L'Hysope is a member of the Young Restaurateurs of Europe association, with 350 members.