Garopapilles is above all an idea of restoration. A restaurant in the broad sense of the word. For us to take our time. We’ve been working on this from the very beginning. Putting time back at the center of our work and of the debate. Time is just as much about sharing (the time we spend at the table), as it is about the seasons, and the proximity of the products we select. Give time the time it needs. Let the products grow, develop, without transgressing the seasons. We rationalize the products we use as much as possible to leave as few traces as possible behind us. The “Belle Cuisine” is all about the respect that we pay to time.