
about sauvage
It is a sophisticated rustic composition with untamed tonic accents. It is the freedom of instinct, the pursuit of purity, precision, and balance. It is a modern naturalness—primitive and vegetal, sensitive and sensual. It is very simple and also very complex. Sauvage lives, naturally, to the rythm of the seasons.
Son of livestock farmers, brother of a market gardener, and a forager in his spare time, Chef Sébastien Leroy has a genuine technical knowledge of the countryside, its products, and plants, which is reflected in his mindful sourcing and respectful treatment. From his studies in Fine Arts and his former career as a film set designer, he also carries the sense of freedom, gesture, and expression. Sauvage exists here, at the crossroads of culture and agriculture, in the simple, singular, lively, and elegant cuisine of Sébastien.

These are not just beautiful stories, but a committed effort on know-how, quality, and product integrity
Nourishing the body, the mind, and conversations with flavor and care. A meal at Sauvage is a given: raw fish, seared sliced beef with fruits, seasonings, vegetables, natural wines…