After working in restaurants (and playing rugby) in France and around the world, Loïc opened his own bar and small plates joint, Martin, in 2014. It’s a cosmopolitan, nicely rowdy spot dedicated to fun and flavour, synthesising Loïc’s experiences in cities like Madrid or London, but Paris too. His ambition has grown along with the place’s popularity, and Martin is now a whole eco-system dedicated to farm-to-table supply chains, from distilling its own gin to growing its own veggies on a farm in Loïc’s native Sarthe region. Without forgetting the house mascot Saucisse, le chien.
