Enjoyment of food.
The joy of being together.
At Cœur D'Artichaut we celebrate both –
and to share this moment with others.
For us, cooking is more than a craft. It's what we love. Our creativity meets a warmth you usually only find at home – honest, passionate, and in rhythm with the seasons.
Our cuisine combines what has shaped us: Breton influences, Westphalian ingredients, and Creole spices. Regionality and cosmopolitanism – for us, the two go hand in hand.
This is how we create menus that bear our signature and leave a lasting impression.
Elisabeth + Frédéric Morel
Elisabeth & Frédéric Morel
Host at Cœur D'Artichaut
The menu as handwriting.
Instead of an à la carte selection, we serve a menu that is entirely committed to the season and the product.
Each month a new composition is created – driven by the same idea: to extract the essence from every product.
Composed anew each month.
A new menu is created every month – shaped by the season, driven by the product and united by a clear idea.
Breton influence
meets Westphalian ingredients.
Our cuisine combines origin and present – shaped by our roots and what has accompanied us culinarily.
Regional and cosmopolitan.
Seasonal and fermented.
We work seasonally and naturally combine influences from different cuisines.
The current menu -
September 2026
With September, summer slowly begins to give way to autumn – but the flavors of the warm season still remain.
In our Breton-inspired menu, Atlantic bonito, langoustine, turbot, and, for the first time, abalone meet the first of the more delicate, deeper flavors of the coming season. Apricot adds another touch of sunny fruitiness to the plate, while Stilton—the chef's favorite cheese, a legacy of his time in England—brings a personal note to the menu.
A menu that blends the Atlantic Ocean with autumn, Brittany with memories!
