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"Talking about my food takes me straight back to my childhood and to the regional dishes prepared by my mother and grandmother with meticulous attention to detail, flavour and generosity. This is the cuisine I try to reinterpret in a classic or more modern way with plenty of passion for our guests. Hoping to recreate in their eyes the spark that shone in mine as a child. Normandy is an exceptional place to cook the food I love so much. Combining land and sea, there are stunning ingredients such as salt meadow lamb, which I prepare in three different ways with spices from the Moroccan souks, or line-caught turbot cooked on the bone in champagne, accompanied by a sauce of vintage caviar seeds and unpasteurised Isigny cream. Time stops here, food is shared and life is good”.