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 -
October 2026
October brings us closer to the time of year when flavors become stronger and products more full of character.
Brittany remains an important part of our cuisine: A large Breton plaice weighing over three kilograms meets the depth of autumn, while Norwegian scallops and venison from Edles Fleisch show very different facets of the season.
Périgord truffles bring their distinctive earthiness to the menu, blending with flavors that may seem familiar but are reimagined.
Thus, in October at Cœur D'Artichaut, our story tells of our connection to the sea and Brittany – and of our joy in constantly looking at familiar products from a new perspective.
