Racines

The story

Racines, Étaples: Bib Gourmand Modern Cuisine Rooted in the Opal Coast

A restaurant named for its roots

Across from the fishing port of Étaples, just minutes from Le Touquet, Racines lives up to its name. Chef Pierre Chavatte draws inspiration directly from the Opal Coast—its shore fishermen, its farmland, its artisan producers. The menu is intentionally short, changing with the seasons and the daily offerings of local suppliers like the Lenne family at the port, Lebel Meats in Gouy-Saint-André, and Les Légumes d'Antan in Offin.

Chef Pierre Chavatte and his team

At 38, Chavatte brings 15 years of experience to his own kitchen. He trained under Marc Meurin before working at Meert and Le Cerisier. His cooking is precise and grounded, letting the ingredients speak. Sous chef Alexandra Pacella, who started as an apprentice in 2020, now works alongside him as chef de partie. In the dining room, head waiter Aurélien Daniel and server Florian Sabatier ensure every dish is presented with care.

A Bib Gourmand for honest, regional cooking

Racines holds a Michelin Bib Gourmand, awarded for good quality, good value cooking. It’s a fitting recognition for a restaurant that champions regional cuisine without fuss. At lunch, the Bourgeon menu (starter and main or main and dessert) is €30; the Brindilles menu (three courses) is €40. In the evening and on Sundays, the Roots menu runs to €70. Children have their own menu at €13. All dishes are homemade, and the kitchen accommodates dietary needs on request.

The producers behind the plate

Racines works with a tight network of local names: snails from Campagne-Les-Hesdin, bread from Au Fournil d'Aurélien in Étaples, cheese from La Maison Brodbeck in Le Touquet, and beer from La Bière Gasper in Amiens. The short menu means each ingredient is chosen with intention. It’s modern cuisine that tastes of where it comes from.