In our business, we bring out the best in our star product. My dishes are rather straightforward; none of that unnecessary sophistication – just embellished with plain and subtle details. Firmly based on tradition, I love to experiment, to create new pairings, to confuse the taste buds of my guests by subjecting them to unexpected emotions.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
For your information: 1 EUR = 1.18 USD
Monday and Sunday.
From December 22th to 30th, from April 13th to 28th, from August 3rd to 25th.
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.
Member Relais & Châteaux since 2001