He has made this gourmet restaurant a den of Rouen tradition, loving nothing more than sincerity in the plates.
My cooking is authentic, like me. With the years of experience, comes the time for simplicity, beautiful and tasty.
No artifice, then, but associations of controlled flavors and the desire to reconnect with the essential. Witness his Dieppe scallops and their Jerusalem artichoke risotto, spiked with tonka bean and a bard-based sauce, or his cider-lacquered pork cheeks with sliced vegetables. A little spice, a few herbs and the pleasure of the fresh product jumps into your mouth.