Pluriel

The story

Pluriel Nancy: Wood-Fired Gastronomy in the Ardennes

The Kitchen and Its Fire

Pluriel in Nancy builds its wood-fired cuisine around an open hearth that anchors the dining floor. The flame serves as both primary heat source and natural flavor enhancer, drawing out deeper compounds in every vegetable. Guests sit close enough to watch the plating unfold while the air carries the steady scent of burning oak. This transparent layout reinforces the Gault&Millau praise the team received for a grounded, immersive meal.

A Borderless Approach to Seasonal Cooking

Loélia Gachadoat and Vadim Poncelet met during their studies at the Ferrandi culinary school in Paris. Their subsequent training at Taillevent, Massimo Bottura’s Osteria Francescana, and Arabelle Meirlaen’s kitchen forged a style that ignores strict national boundaries. The menu shifts daily according to local harvests, building each course around whatever arrives fresh at the market. This fire-driven cooking remains deliberately unpretentious, prioritizing honest technique over heavy sauces.

The Dining Room and Wine Program

Raw timber walls and exposed structural beams create a setting that feels sturdy rather than staged. The space holds enough room for conversation while keeping sightlines directed toward the passing pass. Sommeliers curate selections from emerging vigneron partners, treating wine as an equal partner rather than a mere accompaniment. Guests can choose guided pairings or browse the extensive cellar at their own pace.