The story
Coprin is a farm-to-table restaurant at Rue du Mont 5 in Straimont, in the Neufchâteau area, and Gault&Millau gave it 13.5 in 2026. Olivia Duchêne and chef Adrien Cunnac run it from a wooden hut set among the trees of the Gaume woods.
Adrien Cunnac trained at the hotel school in Strasbourg and spent more than 15 years in high-end kitchens. He now cooks one surprise menu, which changes roughly every two months and draws on regional producers and artisans. Guests choose three, four or five courses (55, 72 or 85 euros, drinks not included), and the whole table takes the same formula. The three-course version is served only on Thursday evening and Friday lunch.
Le Fooding lists Coprin for 2026 and describes a dinner that began with leeks vinaigrette and a vichyssoise made from the milk used to poach haddock. Line-caught merling came with carrots, pumpkin oil and citrus butter. Ardennes pork pluma followed, served with celery remoulade and a sunchoke and black radish piccalilli. Dessert was a ginger and citrus fruit flan with spruce tip sorbet.
The restaurant has occupied one of the stilted huts of the Mon Lit Dans L'Arbre estate since September 2023. Le Fooding compares the dining room to a cross between a yurt and a barn. When the weather allows, the terrace opens for the whole meal at lunch, and for the aperitif only in the evening.
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History
The story begins like a fairy tale: a cabin in the Gaume woods, high up in the trees, and a couple living in the countryside (Olivia Duchêne and Adrien Cunnac, ex-Bon Bon) with an obsession for all things locavore and organic…. Since September 2023, Coprin has taken over one of the stilted wooden huts in the Mon Lit Dans L’Arbre estate and transformed it into a laid-back micro-gastronomical spot. In the dining room that’s a cross between a yurt and a barn, we ate all of the following that particular evening: punchy leeks vinaigrette with vichyssoise made from milk used to poach haddock; a stunning line-caught merling with carrots, pumpkin oil and citrus butter; quality Ardennes pork pluma, all delicious and juicy, with celery remoulade, sunchoke and black radish piccalilli; and a delightful ginger and citrus fruit flan with spruce tip sorbet. In short, this is good, clean local cuisine – here’s hoping the fairy tale never ends! // Toni Negroni
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