Summary: A refined farmhouse setting with a wide garden frames a menu rooted in sustainability.
L'air du Temps opened in 1997 and moved in 2013 to a modern square farmhouse with five hectares of gardens and greenhouses. The setting blends understated interiors with a terrace that overlooks open fields. The menu draws on local ingredients from the gardens and sustainable, zero waste principles, employing fermentation and controlled acidity. The experience unfolds in multiple small plates, inviting discovery of textures, aromas, and seasonal nuances.