Marius Thorel (a blogger), Laurent Rouas (an ex-sociologist) and the entrepreneur Raphaël Devic spend their time sourcing the best ingredients around (carefully chosen fish, organic permaculture vegetables, meats from farmer friends, wild herbs…), which they palm off to some of the capital’s great chefs, including Paul Toussaert-Gray (ex-Vino e Cucina) who cooks them here at Grive. The day we went for lunch, in a sober but classy dining room (oak tables, light hardwood floors, photos of trawlers on the wall), the plates were reminiscent of the Cotentin peninsula, amongst other places: a refreshing salad of fresh peas, cucumber, mint and farm-fresh faisselle cheese (€8); Basque Kintoa pork chops, which didn’t have any jus unfortunately, served with sautéed pointy cabbage and carrots (€24); before whole strawberries from Plougastel, nestled into a bed of farm-fresh crème fraîche (€10). And to go with it all, some well-chosen natural wines: a good Cabernet franc, Piano-Piano, from Les Noades (€6 a glass), an intense red Roussillon from Le Clos Massotte (€32 a bottle), a splendid Mourvèdre from Elkjaer-Amiel (€35), etc. And most importantly, don’t forget to fill your shopping bag with ocean-harvested n°2 oysters from Saint-Vaast-la-Hougue (€18 for a dozen) and organic sheep’s milk cheese (€5.40) on your way out the door! À la carte €34-45. // G.Le.P.