The story
Located just outside Lons-le-Saunier, La Toupie operates as a modern bistro built around seasonal produce moving straight from field to plate. The project launched in 2025 when the NourritureS association converted a quiet rural building into a hub for local agriculture. Claire and Augustin guide guests through a kitchen that treats regional ingredients as the main narrative. The Italian-Brazilian chef Israel Dédéa Dos Santos shapes those elements into refined plates that shift daily according to harvest availability.
The kitchen delivers a wine-forward interpretation of the classic bistro menu, balancing rustic techniques with precise plating. Guests frequently share homemade pork terrine alongside red cabbage slaw enriched with peanuts and coco de Paimbol beans. Heavier courses feature roasted tomatoes stuffed with freshly butchered pork, resting beside garlicky rice studded with toasted almonds. Evenings transition to structured three-course itineraries featuring barbecue roast beef or smoked eggplant, closing with an apricot clafoutis that leans heavily into fruit sweetness.
Large wooden tables spread across a sunlit terrace where locals gather long into the afternoon. Local artist Nathalie Novi painted the interior walls, adding warmth to the original timber beams and stone floors. The adjacent wine bar operates independently, pouring a rotating selection of organic bottles curated by the founding team. Recognition from Le Fooding arrived quickly after the doors opened, noting how the space balances serious culinary craft with relaxed hospitality.
Recognition
Ambience
Location
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