Summary: Each morning the menu is crafted from quality produce and Japanese seasonings, creating balanced flavors
ASSA operates in a temporary space while its refurbishment is underway along the Loire. Each day, the couple designs the menu from impeccable local produce and Japanese seasonings, pairing Sansho berries, wild yuzu, nori broth, matcha tea and azuki paste with carefully sourced ingredients. These elements are harmonized with items from nearby producers, delivering a refined, delicate dining rhythm that reflects meticulous sourcing and thoughtful preparation.