The story
In the Bay of Mont-Saint-Michel, the wind and sea spray shape a landscape where rich grass, abundant water, and fertile soil meet. At Auberge Sauvage, chef Thomas Benady and his partner Jessica Schein welcome guests into their domain, a 16th-century former presbytery surrounded by gardens and orchards. Stone walls preserve the building’s charm, while the interior is pure and light.
Thomas Benady leads a kitchen driven by a quest for meaning and emotion. His plates share a powerful and subtle truth about the land that feeds us — a joyful awareness of the Bay’s gustatory richness. The cuisine is described as raw and gentle, honest and warm, mirroring the wild nature that surrounds the restaurant. It does not give itself up without effort, keeping its secrets intact.
Dinner at Auberge Sauvage costs 120 euros, excluding drinks and cheese. The menu changes with the seasons, rooted in the territory where land and sea converge. The dining room is intimate, with Jessica Schein’s warm welcome setting the tone. The restaurant is open Thursday through Monday for dinner, closed Tuesday and Wednesday.
Auberge Sauvage was awarded a Michelin star in 2026, recognizing high-quality cooking that stays true to its source. The star reflects Thomas Benady’s ability to translate the wild, generous character of the Bay into every dish — a cuisine that is both unique and deeply connected to place.
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High quality cooking
Sandwiched between pastures and salt marshes just 10 kilometers from Mont-Saint-Michel, terroir -ists Thomas Benady (ex-Orties in Paris) and Jessica Schein teach an incredible lesson in locavorism to those visiting this remote region. At their restaurant Auberge Sauvage, which is cleverly decorated in wood and white tones, everything comes from the bay – and they wouldn’t know how to do it any other way! The night we went was a fine demonstration: Canadian horseweed tempura with a divine honey-infused mayo for dipping; sublime flowers sprinkled with pumpkin seeds and a smoked mackerel head jus ; a shot of onion water as a palate cleanser; incredible slow-roasted eggplant with ginger from the garden; tender beets cooked in a clay crust, concealing fig leaf and slow-roasted fennel; a mouthwatering mallow tartlet with preserved egg, pickled mustard seed and homemade yogurt; a perfect medallion of lamb from Avranches, electrified by a sweet and sour tomato and celery sauce; pazzo gnocco fritto (a lighter version of fried dough) with aged sheep’s milk cheese; before the final flavor-packed course, elderflower ice cream served with charred bread, pollen and honey bread. // James Patisson
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