Announced at the end of last year, the day of the move for La Distillerie of chef René Mathieu has finally arrived! Under a new name, “Fields” opens its doors this Wednesday, January 15, at Findel. Just hours before opening, we had the privilege of a guided tour of the new space by the chef himself.
A spacious, minimalist dining room
Just before opening, the chef was eager to welcome guests, thrilled by the new challenge that allows him to continue his journey with plant-based cuisine. “With this location in Findel, we are closer to the city, and I am also closer to Paniers de Sandrine, where I get my fruits and vegetables. It’s very convenient. Of course, I will still go foraging in the forest around the castle!” he says.
Fields, a simple name that harkens back to the former Airfield restaurant. “I needed a change, and this project came at the perfect time. The Château de Bourlingster is beautiful but very energy-consuming, and it no longer aligned with our philosophy, so this move was just right,” the chef explains.
In this new space, the chef has opted for a simple yet sustainable décor. “I wanted the room to be very minimalist, where you feel comfortable and can breathe. The main dining room is twice as large as at the one we had in the castle, but with only two additional tables””a fantastic new space for us!” he exclaims.
“The main element of a restaurant shouldn’t be the décor, but what’s on the plate,” he adds. And to create beautiful dishes, the chef can rely on a magnificent kitchen. “The kitchen is magical! We’ve gained space and freedom to work,” he says happily.
From the second room, a long table seating up to 12 people overlooks the kitchen through a large glass wall. It’s the perfect spot for a more immersive culinary experience.
Wood and moss
“I wanted to bring greenery into the space, but not in the rococo style you see everywhere!” the chef exclaims. The result is a minimalist room in beige tones, with black wooden flooring that gives off a warm atmosphere. The botanical theme is subtly reflected in the walls with photos of dishes, framed moss “that we have to spray with water every day!”, and tree bark in various places.
Round wooden tables arranged along the walls and bay windows leave plenty of central space, allowing staff to move around easily, particularly to allow the flow of carts carrying plants and vegetables presented at each table.
A plant bar
In the former bar area, glass jars filled with plants have replaced bottles of alcohol.
“I wanted the bar to feel like an open workshop for guests. The appetizers will be prepared on the counter, as will the desserts,” he explains.
A lunch menu and a hotel
Open in the evenings starting on Wednesdays, the chef also offers a lunch menu. “It will be by reservation only. It’s a trial, we’ll see how it goes,” he says.
Fields also includes a hotel “Hotel Airfield” with 7 rooms. “We don’t offer breakfast because we want to stay completely gluten-free and lactose-free, and it would be too complicated to manage,” the chef clarifies.
“Now, it’s just time to get started!” the chef cheerfully says as he heads off. Show time!
