Our Story
Born in the Bog,
Refined at the Pond
Chef Grenouille spent twelve seasons training under the great Maestro Crapaud before opening Frogisseri Ami — a sanctuary where every dish celebrates the finest ingredients the wetlands have to offer.
Every lily pad is sourced locally. Every fly is hand-caught at dawn. Every beetle broth is simmered for exactly six hours, stirred only by webbed feet. This is not just a restaurant. It is a rite of passage.