The gastronomic restaurant imagined by Chef Damien Morin is built on a simple conviction: gastronomy is not a demonstration, but an encounter. An encounter between a product, an artisan, a terroir and those who gather around the table. Each dish seeks a balance between precision, emotion and sincerity.
The restaurant offers creative French cuisine, guided by seafood, plant-based ingredients and seasonal cuisine. Cooking is precise, sauces are carefully crafted and combinations are designed with delicacy. Here, technique remains at the service of taste, creating an experience that is clear, elegant and deeply human.
Behind this gastronomic restaurant is a committed and attentive team. In the kitchen, Damien Morin, chef and owner, creates each dish with high standards, creativity and respect for the ingredients. His journey is driven by the desire to offer cuisine that is personal, sensitive and sincere.
In the dining room, Léa Morin, maître d’hôtel and sommelier, guides each experience with warmth, precision and generosity. For the season, Alicia joins the team as chef de rang. Together, they provide professional, welcoming and caring hospitality, where every detail matters.
The cuisine at DAMÉA is rooted in the work of carefully selected producers, artisans and partners. The restaurant works in particular with La Cave du Coin, Les Fromagers Malouins, La Ferme de MonRepos, La Fumisterie and Epiceart, helping to shape a cuisine that is sincere, responsible and firmly connected to its surroundings.
These suppliers play a full part in the identity of the restaurant. Thanks to them, the chef creates locally sourced cuisine, with close attention paid to seasonal produce, authentic flavours and precise techniques. Each ingredient is selected for its quality, its story and its ability to convey emotion on the plate.