Auberge Sauvage

Overview

Between land and sea, in the Bay of Mont-Saint-Michel, nourished by the wind and the sea spray, chef Thomas Benady delivers to his table a territory shaped by the meeting of the elements: a terroir where the grass is rich and lush, water omnipresent and the earth fertile. The surrounding nature at Auberge Sauvage is like Thomas's cuisine: both raw and gentle, which does not give itself up without conquest and knows how to preserve its secrets, in other words: wild. It is also unique, honest, and warm, like Jessica Schein's welcome.