Chefs’ Battles, Rouen à Table!

Rouen à Table!

A nod to the UNESCO Creative Cities network

In November 2021, Rouen was awarded the prestigious UNESCO Creative City label for gastronomy, becoming the first and only French city to join this selective network. This international recognition underlines the city’s commitment to innovation, culinary excellence and the preservation of its gastronomic heritage. Rouen’s inclusion in the UNESCO Creative Cities network is a significant milestone in the city’s gastronomic history, highlighting its rich culinary heritage and its commitment to sustainable development. By joining this global network, Rouen is committed to promoting culinary creativity, fostering access to quality food for all and encouraging sustainable food practices. In this context, the Rouen à Table! event fits perfectly with the vision and objectives of the UNESCO Creative Cities network. As a celebration of Rouen’s culinary excellence and gastronomic diversity, this event embodies the values of creativity, innovation and sharing that lie at the heart of the UNESCO initiative.

Chef battles

Breathtaking new show

Take part in several chefs’ duels, a symbol of French excellence, but not the only one! Here’s a special opportunity: international chefs who are members of the UNESCO Creative Cities network and chefs from Normandy will be competing against each other, pan in hand and stopwatch in hand! The battles will be followed by demonstrations by renowned local chefs and apprentices.As a bonus, Chef Damien , who has helped everyone to eat well through his 750g.com cooking blog, one of the most followed in France, will be hosting the battles and will also be giving a demonstration of Necense mocktails. This sensational culinary competition is free and open to all. It’s THE eagerly-awaited event of this first edition of Rouen à Table! 3 products will be in the spotlight during these battles:

Scallops, the jewel of Normandy’s coastline and an emblem of local gastronomy;
Cider, particularly from Normandy, embodies the conviviality and authenticity of the Rouen region;
The Normandy pear, sweet and fragrant, is the emblematic fruit of the region, used in many culinary specialities.

©Battle De Chef Samedi Singuliers Plurie 20|Singuliers Pluriel

The programme

4 battles

Chef Alex Mendez VS Chef Michael Fessler

Chef Alex Mendez, originally from Mérida in Mexico, trained at the Institut Paul Bocuse in Lyon. He honed his skills with the great French chefs, developing a passion for seasonal, plant-based cuisine. After landmark experiences in Brazil and Baja California, he returned to Mexico with a unique vision. His ASTRO project reflects a personal cuisine, inspired by his travels and guided by a love of the product.

Chef Michael Fessler, a chef and culinary consultant based in Fribourg, is the co-founder of Fud Läb. His cuisine is creative and immersive, with multi-sensory experiences, pop-ups and tailor-made events designed to bring people together and encourage exchange. His approach highlights seasonal produce and explores the link between food, culture and emotion. He has worked on projects such as the Montreux Jazz Festival.

Head chef Isabel Álvarez VS Head chef Diana-Marlyse Johnson

ChefIsabel Álvarez cooks with passion, curiosity and a deep respect for the produce of her native Spain. As head of the En Tiempos gastro-bar in Maricastaña, she blends traditional cuisine with creativity and touches from elsewhere. Her style is free, instinctive, rooted in the local area but always on the move. A chef who likes to invent as much as she does to pass on her many collaborations.

Chef Diana-Marlyse Johnson, based in Bohicon, is head of the Signature by Lady D restaurant, where she creatively sublimates local produce while highlighting traditional recipes. A campaigner for sustainability, she is the embodiment of responsible cuisine, rooted in the land and looking to the future.

Chef Yiannis Seperas VS Chef Ken Watanabe

Chef Yiannis Seperas, originally from Thessaloniki, trained at the Delta Private Institute before honing his skills through a variety of experiences in Greece, Dubai and London. As head chef at MIA FETA, the world’s first feta bar, he is renowned for his mastery of Mediterranean, French and Asian cuisine, as well as his taste for innovation. He is constantly refining his cuisine, which is both creative and rooted in tradition.

Chef Ken Watanabe, the award-winning founder of Nihon Ryori Watanabe in Tsuruoka, is a graduate of Hattori Nutrition College in Tokyo and has over 20 years’ experience in kaiseki cuisine. Certified in nutrition, Japanese cuisine and food management, he makes the most of local produce from his family farm. Winner of the Grand Prix du Chef de Nouvelle Génération 2021, he is also a trainer and culinary ambassador for his region.

Chef Vincent Vidal VS Chef Rodolphe Pottier

Chef Vincent Vidal , formerly chef of the Le Mancel restaurant at Caen Castle, is the embodiment of responsible, inventive cuisine. Trained by some of the greatest names in the field, he brings out the best in Normandy’s terroir, using local, seasonal produce combined with rare spices and aromatic plants.

Chef Rodolphe Pottier, from Rouen, was awarded a Michelin star in 2017 at just 25 years of age, making him the youngest Michelin-starred chef in France. After a number of experiences in top Parisian restaurants, he opened two establishments in Rouen, Rodolphe and Pottier Frères, before becoming head chef of Brasserie Paul, opposite Rouen Cathedral.

The jury

Each battle will conclude with the jury voting to decide the winner. The members of the jury will be prestigious:

Christophe Mauduit: a renowned chef from Normandy who runs L’Auberge des Ruines in Jumièges, and was recently awarded a green star by the famous Michelin Guide. He is the patron of this year’s Rouen à Table!
Annie Fléouter: journalist and presenter with France Bleu Normandie. She will be hosting the 4pm-7pm slot and will be a member of the Rouen à Table judging panel again this year, thanks to her media expertise and in-depth knowledge of local gastronomy.
Michel Bruneau: a Michelin-starred chef from Normandy, he previously ran La Bourride (2 Michelin stars) and advised La Mère Poulard. Renowned for his bold flavours and warm welcome, he was chosen to cook at the Heads of State lunch for the 70ᵉ anniversary of D-Day.

Some of the public will have the opportunity to be part of the jury by tasting the dishes prepared. To do so, pick up a ticket as you enter the marquee.

Demonstrations by chefs and apprentices

After the chefs’ battles, chefs and apprentices will take over to give you demonstrations of their preparations. Come and discover their techniques, tips and exclusive recipes live! Lynda Jumel, chef in Rouen, combines influences from Réunion and Normandy to create unique culinary experiences. She’ll be showing you live one of her daring dishes, combining flavour and creativity, and sharing the secrets of her surprising combinations that awaken the taste buds. Watcharapong Sorndee Originally from Thailand and now based in Rouen, Watcharapong will be showing you live one of his simple and generous bistro recipes, prepared with passion. He will also explain how to pass on the authenticity of his flavours using techniques that are accessible to all, for a gourmet and convivial experience. A teacher and his apprentice from the IFA Marcel Sauvage training school will prepare a cocktail recipe. Chef Damien invites you to discover his mocktails live, combining creativity and unique flavours for non-alcoholic drinks that are as surprising as they are delicious. He will share his tips for balancing tastes and textures, transforming each glass into a true sensory experience that will appeal to both the eye and the palate.

Practical information

Venue: Place de la Cathédrale, under the big top. Times: 2pm to 7pm Free, access to the marquee subject to availability Access:

Public transport: Cathédrale stops T1, T2, T3. République stop: F1, F7, line 11
Free parking: Boulingrin car park, P+R Mont-Riboudet, P+R Plaine de La Ronce – Isneauville, Zénith – Avenue des Canadiens Grand-Quevilly
Pay car parks nearby: Palais de Justice car park, Opéra car park, Cathédrale car park, Hôtel de Ville car park, Place Saint-Marc car park

Organise your visit

©Les Chefs Font Leur Cinema Rouen A Table

UnusualDinners Rouen à Table!

This year, Rouen à Table! kicks off in style on Wednesday evening with a series of original dinners, featuring menus inspired by cult film scenes. Orchestrated by talented chefs from the Club des Toques and Rouen’s young culinary guard, working hand in hand with hotel and catering training schools.

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RefinedWeekend Rouen à Table ! 5* Hôtel de Bourgtheroulde and 4-hand dinnerRouen à Table!

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Exclusive experienceWeekend Rouen à Table ! 4* Novotel Centre Cathédrale Hotel and 4-hand dinnerRouen à Table!

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