Lucas Dumelie, a native of the Charente region, honed his skills at renowned establishments: Georges Blanc and La Bouitte, two three-Michelin-starred restaurants where he learned rigor and precision. It was there that he met Manon, originally from Séchex, whose grandfather and brother still fish daily in the lake. The scene was set: a village, a family, and a raw material that speaks for itself. Together, they opened their restaurant, Séchex Nous, just steps from the shore. The connection to the lake isn't a concept; it's a daily reality. And it shows on the plate. Lucas's cuisine doesn't seek effect; it seeks essence. A confident style, a precise touch, and a rare sincerity. A distinction that celebrates the authenticity of a place, the precision of a technique, and the emotion conveyed on a plate.