Schorre

The story

Schorre Saint-Valery-sur-Somme – Modern French seasonal tasting menu, Michelin Recommended

Table de racines & de curiosité

On the top floor of the Entrepôt des Sels, a listed historic monument in Saint-Valery-sur-Somme, Schorre offers an experience that feels both grounded and surprising. The restaurant describes itself as a universe where local products meet new combinations, where raw materials sit alongside a warm atmosphere, and where tradition meets relaxation. This balance is the heart of the place.

The cuisine is seasonal and modern French, driven by the bounty of the Baie de Somme. The kitchen works with a philosophy that is “vive, instinctive et sincère” – lively, instinctive, and sincere. That sincerity shows in the tasting menus, which change regularly. The current “Menu 7 temps” (90€) and “Menu 4 temps” (60€) are both called “L’expression du terroir” – the expression of the terroir. A recent seven-course menu began with beetroot and Bouchot mussels, followed by asparagus in the Grenobloise style, blue lobster with celery, and squab pigeon with artichoke, rose, and elderflower. Desserts included strawberries with olive herb and fresh cheese, and rhubarb with lovage and almonds. Each course is paired with a carefully selected wine from domains across France.

For a lighter option, the carte de la semaine is available at lunch from Wednesday to Friday, offering the same dishes à la carte, such as the blue lobster (36€) or the pigeon (36€). The restaurant also bakes its own bread in a wood-fired oven, as seen in the gallery photos.

The setting is just as considered as the food. Schorre occupies a striking space within the cultural complex of the Entrepôt des Sels, overlooking the Somme Bay. The atmosphere is one of relaxed refinement – the website speaks of “matériaux bruts et atmosphère chaleureuse.” There is outdoor seating for warmer months, and the dining room is fully wheelchair accessible.

The Michelin guide has recognised Schorre with a “Recommended” award for 2026, a nod to the restaurant’s confident, ingredient-led cooking and its singular location. It is a place that feels both of its place – the Picardy coast – and entirely its own.