La Clé des Champs

The story

La Clé des Champs, Rue: Bib Gourmand Modern Cuisine in the Baie de Somme

La Clé des Champs, Rue

In the quiet village of Favières, between Saint-Valéry-sur-Somme and Le Crotoy, an old post house has been transformed into a restaurant that celebrates the produce of the Baie de Somme. Chef Nicolas Chamoin and his wife Adeline run La Clé des Champs, a place where the cooking is rooted in the region’s fields and waters.

Chamoin’s path to the stove began in childhood. After training at Ducasse and with Marc Meurin, he opened his own kitchen in Boulogne-sur-Mer before taking over this address in 2016. His approach is direct: “a cuisine of terroir,” made with fresh, seasonal ingredients sourced from local producers. He visits them himself, letting their harvests shape his menus.

The dining room has been refreshed with a contemporary feel, offering a calm setting for meals that change with the season. Dishes might include an aspic of blue lobster from the Boulonnais with a minestrone of vegetables and buckwheat, or local plaice with courgette textures and a bisque of velvet crab. A pigeon from Pornic with aubergine polenta, or veal from the Hauts de France with a caponata and a spiced jus inspired by Olivier Roellinger, show the range. The wine list favors small producers, natural and organic bottles selected by the house.

This commitment to honest, well-priced cooking earned La Clé des Champs a Bib Gourmand from the Michelin guide, held since 2019. It is a recognition that fits naturally with the restaurant’s philosophy: good quality, good value, and a clear sense of place. The modern cuisine here speaks for itself, through the products of the Somme bay and the hands that prepare them.