Reserve
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 & Frédérik 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 -
April 2026
For us, April marks the beginning of the transition to the lighter seasons. The first fresh herbs, asparagus, and delicate, clear flavors characterize a menu that makes spring tangible while simultaneously hinting at summer.
