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In our line of work, the only star is the produce which we enjoy enhancing. My cuisine is "a simple cuisine" without useless sophistication, just enlivened with clear and subtle combinations. Planted firmly in tradition, I like innovating, throwing myself into new flavour combinations, and throwing my guests' taste buds off balance by helping them to experience unexpected emotions.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
For your information: 1 EUR = 1.16 USD
Monday and Sunday.
From April 9th to 25th and from August 6th to 29th.
Discover the restaurant
Born in Normandy, two-star Chef Gilles Tournadre has remained faithful to his region. This progressive Chef knows everything there is to know about the culinary traditions of Normandy. On the banks of the river Seine, close to the cathedral painted by Monet, he adds his personal touch to the local style, joyfully reinterpreting the classics and giving them a new twist, as with his version of the traditional Normandy pressed duck recipe and his Rouen-style roasted pigeon. A staunch defender of top-quality and locally sourced products, he will always prefer to serve a fresh line-caught fish, brought to shore by the local fisherman, rather than an exotic fish from overseas.