Farmers deliver here before most restaurants even open their doors for lunch. That relationship shapes literally everything that ends up on a plate later that evening.
A menu changes week to week, sometimes faster, depending entirely on what’s ready to harvest or catch nearby. Foraged mushrooms might vanish by the following visit, replaced by something else entirely once conditions shift outside. Nothing gets locked into place just for consistency’s sake.
Chefs elsewhere talk about local sourcing as a talking point. Here it functions more like a operating rule, dictating decisions long before a single dish gets planned out…