Portrait of a chef

With a mother from a farming background and a father who was a butcher, who converted to Parisian brasseries, Eric Autin developed a taste for good produce and a sense of sharing.

“I added to that a desire for creative cuisine,” he confides gently.

On the menu of delights, there’s Saddle of farm lamb rolled with hay-smoked panoufle, lobster coral sauce, Timut celery puree, oyster and onion pickles ; duck foie gras pressed with lobster tails confit with tarragon and kumquats, with verbena jelly and mango/sesame chutney or chocolate gianduja and mandarin pearl filled puffs. It’s time for refined gourmandise!

The dishes change very regularly,as the seasons and inspirations

“I like to be as close as possible to what nature offers and to compose three to four menus per season,” says Eric Autin.

Sitting down at his place is always a parenthesis of discovery and tranquillity. And for those who wish to treat themselves at home, the chef provides takeaway service that is just as promising!

• Rest’Authentique
  496 Route de Neufchâtel
  76230 Quincampoix
  02 35 60 51 69
  https://restauthentique.fr/
• Hours
  Tuesday, Wednesday, Thursday, Friday and Sunday from 12pm to 2pm
  Friday and Saturday from 6:30pm to 9:30pm
• Prices
  Menus between 34€ to 68€
  (Lunch menu at 23€ at noon excluding weekends and public holidays)