Restaurant Jeanne

Kanal wants to deliver its identity on a plate – or in a glass. To make this happen, it is developing an original and sustainable food and beverage model. The restaurant, bakery, brasserie and rooftop bar are all supplied by a central kitchen. This shared production space is the beating heart of Kanal’s food and beverage offer and makes it possible to work exclusively with local, fresh and seasonal ingredients. The result is a consistently high level of quality and a culinary experience that evolves in step with Kanal and its diverse audiences.

Guided by the same philosophy, Kanal does not rely on traditional concession models. Instead, it chooses co-creation, calling on the passion and skills of a talented core team. Together, they shape a collective venture that prioritises sustainability, openness and experimentation. This dedicated approach allows food and hospitality to be developed as a living practice – flowing with cultural rhythms, while being responsive to social needs and future challenges.

In this way, Kanal’s food and beverage venues become more than places to eat or drink. They function as meeting points, sites of exchange and extensions of the museum’s broader vision: rooted in the local context, attentive to ecological responsibility and committed to building a shared culture of care and convivial joy.