Chef Victor Mercier’s culinary thesis, Fait Ici En France, operates under a rigorous locavore mandate that excludes all non-domestic imports, including coffee and chocolate. The kitchen employs advanced fermentation and wood-fired techniques to extract maximum depth from the French terroir. A standout dish features dive-caught scallops paired with a 'coffee' reduction crafted from roasted celery and the almond-like aroma of sweet woodruff. Texture plays a pivotal role, evidenced by a delicate walnut dacquoise layered with Périgord black truffle and oxidative yellow wine, offering a sophisticated balance of earthy and saline notes. For the omnivore, rosy venison loin arrives with a lacquered crust, accompanied by a complex sauce of three French-grown peppers. The experience is defined by a sensory journey where meadowsweet replaces vanilla and maritime kombu infuses dashi-style broths. Each plate reflects a disciplined commitment to sustainability, transforming local constraints into a refined, avant-garde gastronomic identity.