Fresh, elegant and full of flavors, this bohemian-chic restaurant is the perfect venue for chef Sébastien Tasset's culinary delights. Always inspired by the seasons, the cycles of nature and the nuggets of Île-de-France producers, the chef's signature is a tribute to the good and the beautiful. The result is a cuisine rooted in taste, infinitely fresh and aromatic.

L'Âme du Jardin is a bohemian-chic restaurant in Héricy, in the 77 region of Ile-de-France, less than an hour from Paris, in the heart of two hectares of Domaine des Jardins. Backed by a charming and cosy decor, elegant and chic with rough-hewn wooden tables, armchairs, plants and vegetation, and an impressive exposed framework, it's a place of happy conviviality. Outside, the vast, sun-drenched terrace enjoys a rare tranquility on the outskirts of Paris.

At the "Âme du Jardin" restaurant in Héricy, the atmosphere is always one of sharing, bringing in its wake moments of conviviality and relaxed weekly evenings by the flame of the brazier. (brazier every Thursday in season)

Fresh, elegant cuisine: in the farmlands of Ile de France, the "Âme du Jardin" restaurant has found the ideal cradle for its cuisine of organic, seasonal produce. From the region, it borrows poultry, cheeses, salads, potatoes... For the rest, everything is made on site: sourdough bread, ice creams, sorbets, fresh fruit juices.

The result: a cuisine rooted in taste, infinitely fresh and aromatic.

Trained in Michelin-starred establishments, chef Sébastien Tasser brings the elegance of mastered know-how and that zest of audacity that makes everything possible. Acidity where it's needed, sweetness elsewhere, long cooking times that don't attack the product and well-crafted sauces, the backbone of a dish. Sublimating products, composing a free and creative score, discovering an instinctive and heartfelt cuisine: the ingredients for a sincere and unforgettable taste experience.

Instinctive cuisine made from the heart, it relies solely on the spontaneity of the moment and the availability of products. "My cuisine is an encounter. A meeting with a producer, his personality and his passion. He dictates my menu, never the other way around. S.Tasset"