Saint Mark's MarketSaint Mark's Market
©Saint Mark's Market

Rouen Gourmande

Grab your basket and head out to pick up the flavors of Rouen. The capital of Normandy is indeed the place for generous local products and gourmet cuisine. It even holds the Unesco Creative City gastronomic label. Stroll through Rouen’s two main food districts, make an appointment for the unmissable Belly Festival, go on a food picking trip with a chef and enjoy the stalls overflowing with cheese, seafood and sweet delicacies at Rouen’s markets.

The Belly Festival

It’s the unmissable gathering of Norman gastronomy and terroir. Every fall, the Place du Vieux Marché and the adjoining streets are transformed for a weekend. Straw on the cobblestones, animals in the alleys and more than 140 exhibitors who present their products in the middle of animations that mix music, giant barbecue and culinary contest. A great mass always expected and attended by more than 140,000 visitors e of a band of brigands who terrorized the Normandy countryside.

And all the rest of the year, you can take a tour to the markets in Rouen…

A bevy of markets peppering the city throughout the week. But let’s face it, whoever doesn’t go to Marché Saint-Marc is not really Rouen! It is the largest and oldest market in the city. It dates from the first half of the 19th century. The florists who animate it will tell you! Here you meet personalitieshigh in color and many small producers from the region.

  • Tuesday, Friday and Saturday from 6am to 6pm
  • Sunday from 6am to 1:30pm

Rouen Gourmande

To make your taste buds tingle

Follow the guide, he takes you ona visit as tasty as it is historical in the streets of Rouen. On the menu, gastronomy and heritage, to discover and taste the culinary history of the Norman capital. What were the eating habits of our ancestors? Where were their supply places in the city? You will see how intimate Rouen and good food are. Icing on the cake, the tour is punctuatedby five tastings. So, are you coming?

Have we whetted your appetite?

Here are the sweet specialties to bring back in your basket!

There is, of course, Rouen apple sugar, made from sugar, applesauce and apple juice and manufactured by confectioners. After cooking, the resulting dough is rolled by hand and then wrapped in traditional white and gold colored paper. If you enter the stores of the Auzou family, established in the region since 1970, do not miss the Tears of Joan of Arc, roasted, caramelized almonds coated with dark chocolate and rolled in cocoa, which are the specialty of the house, as the macaroons of Grandmother Auzou, with poppy or foie gras, and even in iced format! The mirliton is another specialty of Rouen. We succumb to this tartlet filled with a cream flavored with vanilla, orange flower and almonds. And for fresh fruit lovers, you have to go on the Fruit Road, in the Norman countryside, and buy apples, pears or cherries directly “at the gate”.

Stroll through the food districts

There are two major mouths districts in Rouen. Go first Place du Vieux Marché.The Rouennais meet there at the terraces before going to the small market of the halles, with its slate-covered cobbled frames, under the protective wing of the church Joan of Arc. The square has remained the nerve center of the city and has retained its village spirit, where restaurants and small local stores rub shoulders, and where the smells of fresh fish and raw cider mingle at leisure. On the other side of the city center, it’sthe Saint Marc district that hosts greengrocers, bakers, cheese makers and fishmongers. They enliven the Clos Saint Marc in this corner of town with its popular and bohemian accents.

Go foraging with a chef

Here you are in the estate of Jumièges Abbey, in the heart of the Parc Régional des Boucles de la Seine Normande. By your side, Gastronomic Chef Christophe Mauduit guides you through the gathering of wild plants. He is a specialist in them, mixing the culinary potential of these local flowers with the creativity of his Norman recipes. A half-day organized in Jumièges thus allows you to have lunch in his restaurant L’Auberge des Ruines, visit the magnificent abbey and pick the wild plants in the park with the chef.



Duck à la rouennaise, a must

This Rouen specialty has a worldwide following, from the tables of the Élysée to Japan. The traditional recipe comes to us fromPère Denise, an innkeeper from Duclair, and dates back to 1880. The duckling is smothered (not bled), before being plucked and then roasted for about fifteen minutes and served rare. At the end of the cooking, a sauce is made with the liver, shallots and the blood of the carcass crushed in a press. Great Rouen restaurateur, Michel Guéret founded in 1986 l’Ordre des canardiers which saves this gastronomic heritage. At the restaurant, the duckling is prepared in front of you by a Maître Canardier making this culinary masterpiece a true spectacle!