The story
In the quiet village of Martilly, near Neufchâteau, Adrien and Olivia Cunnac have created a restaurant that feels both remote and intimate. Coprin sits in a wooden cabin surrounded by forest, offering a warm and relaxed atmosphere that immediately sets it apart from formal dining rooms.
Chef Adrien Cunnac brings more than 15 years of experience in high gastronomy to his kitchen. A graduate of the Strasbourg hotel school, he now works with artisans and producers from the region to craft delicate dishes that change with the seasons. The restaurant’s recognition in the Michelin guide reflects this commitment to quality and locally sourced ingredients.
The dining experience at Coprin is built around a single, surprise menu. Guests choose from three formats: the Balade (3 services, 55 euros, available Thursday evenings and Friday lunch), the Promenade (4 services, 72 euros), or the Randonnée (5 services, 85 euros). The menu itself changes roughly every two months, always following the rhythm of the seasons. The chef encourages diners to trust him completely, describing the meal as a gourmet walk where you follow with your eyes closed.
The cuisine is firmly farm-to-table, with a focus on fresh, regional produce. Vegetarian and pescatarian options are available on request, and the restaurant adapts the menu for recognized allergies. The team asks for 48 hours’ notice for any adaptations.
The setting is as memorable as the food. When weather permits, a terrace is open for lunch or evening aperitifs. The main dining room remains cozy and inviting. Coprin is also accessible for guests with reduced mobility. The restaurant is open Thursday evening, Friday lunch and dinner, Saturday evening, and Sunday lunch.
Recognition
Ambience
Details
History
The story begins like a fairy tale: a cabin in the Gaume woods, high up in the trees, and a couple living in the countryside (Olivia Duchêne and Adrien Cunnac, ex-Bon Bon) with an obsession for all things locavore and organic…. Since September 2023, Coprin has taken over one of the stilted wooden huts in the Mon Lit Dans L’Arbre estate and transformed it into a laid-back micro-gastronomical spot. In the dining room that’s a cross between a yurt and a barn, we ate all of the following that particular evening: punchy leeks vinaigrette with vichyssoise made from milk used to poach haddock; a stunning line-caught merling with carrots, pumpkin oil and citrus butter; quality Ardennes pork pluma, all delicious and juicy, with celery remoulade, sunchoke and black radish piccalilli; and a delightful ginger and citrus fruit flan with spruce tip sorbet. In short, this is good, clean local cuisine – here’s hoping the fairy tale never ends! // Toni Negroni
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