La Clé des Champs, French restaurant in Favières, France
La Clé des Champs is a restaurant housed in a 19th-century building where Chef Nicolas Chamoin prepares dishes with ingredients from the Baie de Somme region. The dining space retains the architectural character of a traditional French structure from that era.
The building was originally constructed for a different purpose before being transformed into a restaurant establishment. This change reflects how historic structures in the area have found new roles over time.
The restaurant celebrates the flavors of the region through specialties like lobster aspic from Boulogne and the Paris-Ponthoile dessert with saffron cream from the Baie de Somme. These dishes connect to how local food traditions honor the area's products and heritage.
The restaurant welcomes guests from Monday to Tuesday and Friday to Sunday with lunch service from 12:00 to 14:00 and dinner from 19:00 to 22:00. Visitors should note that opening hours vary on certain days of the week.
Chef Chamoin prepares distinctive dishes such as tender haddock sausage with Picardy mushrooms and farm-raised guinea fowl with apple and chicory jus. These combinations show his skill at bringing regional ingredients together in unexpected ways.
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