Rouen at the table with Chef Damien

Chef Damien meets with a chef and carries out a visit to a local gastronomy actor. Together they develop a recipe with 4 hands either in the chef’s kitchen or in a place in line with the values of the Creative Cities network.
The Chef Damien crisscrosses the territory to meet chefs, food artisans, training places, producers to cook with them local products and give the desire to discover them.

Rouen isthe first French city to be distinguished bythe Creative City label in the field of food by UNESCO. Obtained in 2021, this label recognizes its actions to prioritize excellent gastronomy and organic agriculture, in a sustainable development approach. The creativity of the city of the Norman capital is now recognized internationally. So it would be wrong to deprive ourselves of it!

For this first episode of Rouen À Table entitled ‘The Taste of the Basket‘, Chef Damien will take you to discover the Saint-Marc Market, its producers and local products. A gourmet and tasty experience guided by Laurent Blanchard, Chef of the restaurant In Situ.

After the meeting,the recipe ! Laurent Blanchard opens the doors of his restaurant In Situ, together with Chef Damien, to let you discover one of his recipes. On the menu today: perfect organic egg, creamy celery and vegetables from Guillaume’s acidulated with rhubarb.

For this second episode of Rouen À Table entitled ‘Tour de Magie avec les Fruits de Saison‘, Chef Damien invites you to La Cueillette de Bourgthéroulde paradise of apples, pears, raspberries, currants, plums, blackberries and especially strawberries.
A gourmet and tasty experience guided by the producer Rik Van Houtte and Benoît David, Chef and Manager ofL’Hermitage. We’ll let you enjoy the moment!”

After the meeting, the recipe! With Chef Benoît David, opens the doors of his restaurant L’Hermitage, with Chef Damien, to let you discover one of his recipes. On the menu today: Strawberry and tarragon millefeuille.

For this third episode of Rouen À Table entitled ‘Le Bœuf Normand à l’Honneur‘, Chef Damien invites you to Pierre, the meat selector of Thomas Lemelle, chef of Rotomagus in Rouen. This local butcher shop is full of meats from cattle from Normandy breeders. Lovers of good meats, this place is made for you!

After the meeting, the recipe! Thomas Lemelle opens the doors of his restaurant Rotomagus to let you discover one of his flagship recipes.
On the menu today: “Normandy breed” beef rib steak with Béarnaise sauce accompanied by fries in beef fat.

For this fourth episode of Rouen À Table entitled ‘Secrets of a Chef‘, Chef Damien invites you to La Ferme de la Mare des Rufaux, an organic market gardening farm that advocates healthy and varied production in short circuits. A rather amazing harvest guided by the producer Edouard Stalin and Christophe Mauduit, Chef of the Auberge des Ruines.

After the meeting, the recipe! Christophe Mauduit opens the doors of his restaurant l’Auberge des Ruines to let you discover one of his most bucolic recipes. On the menu this day: vegetable and wild herbs fry-up.

For this fifth episode of Rouen À Table entitled ‘At the Bakery with a Best Worker in France‘, Chef Damien invites you to Ma Boulangerie, a store that smells like bread. Christophe Cressent, Meilleur Ouvrier de France, combines know-how, tradition and greed to offer products, always tastier, to as many people as possible.

After the meeting, the recipe! Christophe Cressent takes us to Léa and William, two hospitality students, at L’Institut des Formations en Alternance Marcel Sauvage to share with you a very convivial aperitif recipe. As an appetizer today: Hedgehog surprise bread.

For this sixth episode of Rouen À Table entitled ‘In the Heart of Norman Cheeses‘, Chef Damien invites you to La Maison Jollit, the flagship cheesemonger of Les Halles du Vieux-Marché. Daniel Bourgeois and his team will make you salivate in front of these hundreds of authentic and local products that reflect Norman know-how.

After the meeting, the recipe! Hakim Benallal opens the doors of his restaurant Le 6e Sens to let you discover one of his most Norman recipes. On the menu today: noisette tartlet with neufchâtel, apples and endives.

For this seventh episode of Rouen À Table entitled ‘Beers and Legends‘, Chef Damien invites you to the Ragnar Brewery, a factory that embodies the Viking spirit very well. Benoît Rousset and Pierre Pacaut explain to you, thus, the brewing of their beers deeply rooted in the Norman territory with authentic and subtle flavors.

After the meeting, the recipe! Eric Autin takes youto the Institut des Formations en Alternance Marcel Sauvage alongside hotel and restaurant apprentices, to help you discover a rather original recipe. On the menu today: lamb breasts, feta and black olive stuffing accompanied by chickpeas in two textures.

For this eighth episode of Rouen À Table entitled ‘Colors and Flavors‘, Chef Damien invites you toLes Confiseurs, a workshop that offers delicacies with distinctly Norman flavors. Xavier Rouillard and the team at Les Confiseurs reveal to you, thus, the making of Rouen sugar. An artisanal and traditional know-how that perfectly reflects their passion.

After the meeting, the recipe! Christophe Lecourt, opens the doors of the Café Hamlet for you to discover a classic pastry. For dessert today: vanilla charlotte with caramelized apples.

For this ninth episode of Rouen À Table entitled ‘Le Canard à La Rouennaise‘, Chef Damien invites you to a famous Rouen institution, the La Couronne restaurant.Vincent Taillefer introduces you to all the secrets of the oldest inn in France, a chic and gastronomic place in the heart of the Place du Vieux Marché in Rouen.

After the meeting,the recipe! Maîtres Canardiers Thierry Demoget, Chef of Les Capucines restaurant and Julien Marchal-Guéret, Director of the Best Western Plus Hotel de Dieppe 1880 and Café Victor unveil one of the most famous recipes from Rouen. On the menu today: traditional duck à la rouennaise.

For this tenth and final episode of Rouen À Table entitled ‘Scallops with a Star‘, Chef Damien takes you on a journey to meet a Starred Chef who is both rigorous and laid-back. Olivier Da Silva opens the doors of his restaurant l’Odas and his remarkable private room to talk about Saint-Jacques.

After the meeting, the recipe! Olivier Da Silva and Suzanne Waymel invite you into the kitchen of the Odas restaurant to discover a flagship product of our Normandy coast. On the menu today: Braised scallops, celery risotto and emulsion of a Thai broth.

Good appetite!